Lone Star Steakhouse Saloon Black Bean Soup by Todd Wilbur
Savor the rich, Tex-Mex-inspired flavors of the Lone Star Steakhouse Saloon Black Bean Soup by Todd Wilbur, a hearty and flavorful dish perfect for any occasion. This copycat recipe transforms simple pantry ingredients like canned black beans, chicken broth, and aromatic spices into a velvety, protein-packed soup with a hint of zesty lime. Enhanced with sautéed onions, garlic, and green bell pepper, this black bean soup offers layers of warm, smoky flavor thanks to cumin, chili powder, and a touch of cayenne. Easily customizable to suit your preferred texture—smooth or slightly chunky—it’s ready in under an hour and ideal for cozy weeknight dinners or meal preps. For a finishing touch, garnish with creamy sour cream and fresh cilantro, elevating this comforting classic to restaurant-quality perfection.
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Recipe Information
Ingredients
- 60 oz Canned black beans
- 2 cups Chicken broth
- 2 tbsp Vegetable oil
- 1 medium, finely chopped Onion
- 4 cloves, minced Garlic
- 1 medium, finely chopped Green bell pepper
- 2 tsp Cumin
- 1 tsp Chili powder
- 0.5 tsp Ground cayenne pepper
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 tbsp Fresh lime juice
- 0.25 cup, for garnish (optional) Sour cream
- 2 tbsp, for garnish (optional) Chopped fresh cilantro
Instructions
Drain and rinse canned black beans in a colander to remove excess liquid and reduce sodium content.
Heat vegetable oil in a large pot over medium heat.
Add the chopped onion, minced garlic, and green bell pepper to the pot. Sauté for 5-7 minutes, or until softened and fragrant.
Stir in the cumin, chili powder, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes, allowing the spices to toast and bloom their flavors.
Add the rinsed black beans and chicken broth to the pot. Stir well to combine.
Bring the mixture to a low boil, then reduce the heat to a simmer. Cover and let simmer for 30 minutes, stirring occasionally.
Using an immersion blender, puree the soup directly in the pot until it reaches your desired consistency. (Or transfer half the soup to a countertop blender, puree, and then return it to the pot for a slightly chunky texture.)
Stir in the fresh lime juice and simmer for an additional 5 minutes.
Taste and adjust seasoning, if necessary.
Serve hot, garnished with a dollop of sour cream and a sprinkle of chopped cilantro, if desired.
Nutrition Facts
Calories |
2808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 20.1 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 9492 mg | 413% | |
| Total Carbohydrate | 452.3 g | 164% | |
| Dietary Fiber | 179.3 g | 640% | |
| Total Sugars | 22.5 g | ||
| Protein | 164.9 g | 330% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1108 mg | 85% | |
| Iron | 53.6 mg | 298% | |
| Potassium | 8864 mg | 189% | |
*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.
