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Mama's Southwestern Lentil and Black Bean Soup



1 large onion, chopped
4 cloves garlic or 1 TBS minced garlic

2 cups dried lentils

2 cans black beans (Drained and rinsed) OR 2 cups dried black beans

1-2 cans diced tomatoes with onion and garlic

2 cubes vegetable bullion or 2 cans vegetable broth

1 TBS ground cumin

1 TBS chili powder

2 TBS Braggs Amino Acid (optional)

Kale (as much as you want in bite-sized pieces)


Sauté the onion and garlic in a small amount of olive oil in a Dutch over or soup kettle. Add lentils and at least 4 cups of water. Bring to a boil and then reduce heat and simmer for @ 20 minutes. Stir in the remaining ingredients except for kale. Add water to reach desired consistency. Reduce heat and simmer for @ 15 more minutes. Add kale and simmer an additional 10 minutes or until kale cooks to desired tenderness. If needed, add salt and pepper to taste. Delicious served with brown rice and hot sauce.


I make this soup every Monday and always have it on hand. I eat it for lunch everyday and sometimes for dinner as well. I have lost @ 15 pounds in 2 months and I owe it all to healthy eating, and primarily to the consumption of this soup!