Black Bean Soup (Child Nutrition – 50 Servings)

Each 1 cup serving provides ½ cup Bean/Pea Vegetable Component for the USDA Child Nutrition Program.


50-1 cup portions


1½ cups vegetable oil, canola
8 cups chopped onions, frozen, diced
1 tablespoon garlic, granulated
¼ cup cumin, ground
1 (#10 can) + 3 cups tomatoes, diced, low-sodium, canned
4 quarts broth, chicken, low sodium
1 cup chopped peppers, jalapeños, canned, solids & liquids
3 (⅝ #10 can) beans, canned, black (turtle), low sodium
1 cup Chef Paul Prudhomme's Magic Seasoning Blends Six Spice Salt-Free Sugar-Free™
5 tablespoons granulated sugar
½ cup sauce, chili, peppers, hot, immat. grn, canned

How To Prepare

Using a titling skillet or large soup pot, begin heating the oil over medium heat. Add the onions and minced garlic. Sweat onions and garlic over medium heat, stirring often, for 4-5 minutes or until the onions are translucent.

Next add cumin and stir for one more minute.

CCP: Heat to 135° F or higher.

Now add the tomatoes and chicken broth. Bring this to a boil then drop to a simmer for 12-15 minutes.

Now add the pickled jalapenos, black beans, Six Spice seasoning, sugar, and pepper sauce.

Bring the soup back to a boil then drop to a simmer for 5 minutes. Serve immediately.

Portion into bowls with an 8 oz ladle for service.

CCP: Hold for hot service at 135° F or higher

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions.

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