Lone Star Steakhouse Black Bean Soup by Todd Wilbur
Savor the hearty, Tex-Mex-inspired flavors of Lone Star Steakhouse Black Bean Soup by Todd Wilbur—a recipe that brings the comforting essence of a restaurant favorite right to your kitchen. Crafted with wholesome dried black beans, aromatic vegetables like celery, carrots, and bell peppers, and a fragrant blend of spices including cumin and paprika, this soup simmers to rich perfection. The recipe balances creamy and chunky textures by blending just a portion of the soup, making it irresistibly satisfying. Finished with fresh cilantro, a dollop of sour cream, and a squeeze of lime, this recipe is a cozy, flavorful crowd-pleaser that's perfect for family dinners or meal prep. Ready in under 2.5 hours and yielding six generous servings, this black bean soup is a delicious, high-protein option for any occasion!
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Recipe Information
Ingredients
- 16 oz Dried black beans
- 6 cups Chicken broth
- 2 cups Water
- 2 tbsp Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 1 cup Celery, chopped
- 1 cup Carrot, chopped
- 1 medium Green bell pepper, diced
- 2 tsp Cumin
- 1 tsp Chili powder
- 1 tsp Paprika
- 1 tsp Salt
- 2 tbsp Fresh cilantro, chopped
- 0.5 cup Sour cream (for garnish)
- 4 pieces Lime wedges (for garnish)
Instructions
Rinse dried black beans thoroughly and pick out any debris or stones.
Place the beans in a large pot, cover with water, and soak for at least 8 hours or overnight. Drain and rinse the soaked beans.
In a large soup pot, heat olive oil over medium heat. Add diced yellow onion, minced garlic, chopped celery, carrot, and green bell pepper. Sauté for 7–8 minutes until softened.
Stir in cumin, chili powder, paprika, and salt. Let the spices cook with the vegetables for 1 minute to enhance their flavors.
Add the soaked and rinsed black beans, chicken broth, and water to the pot. Stir well to combine.
Bring the soup to a boil over high heat, then reduce the heat to low. Cover and simmer for approximately 1.5 to 2 hours, stirring occasionally, until the beans are tender.
Using an immersion blender or a regular blender, puree a portion of the soup to your desired consistency (about 2–3 cups). This will thicken the soup while leaving some beans whole for texture.
Return the blended portion to the soup pot and stir well. Taste and adjust seasoning with more salt if needed.
Before serving, stir in the fresh cilantro.
Ladle the soup into bowls and garnish with a dollop of sour cream and a lime wedge on the side.
Serve hot and enjoy your homemade Lone Star Steakhouse Black Bean Soup!
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 7027 mg | 306% | |
| Total Carbohydrate | 169.2 g | 62% | |
| Dietary Fiber | 53.3 g | 190% | |
| Total Sugars | 30.2 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 579 mg | 45% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4373 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
