Veggie Black Bean Stew

This meatless black bean soup is a quick, low-fat and high-protein meal perfect for any dinner.


  • 2 tablespoons Sue Bee® Honey
  • 2 large onions
  • 5 tablespoons sour cream
  • 5 tablespoons monterey jack cheese
  • 1/4 cup fresh cilantro
  • 1/2 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • 4 teaspoons chili powder
  • 2 tablespoons tomato paste
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1 (14 1/2 ounce) can chicken broth
  • 3 (15 ounce) cans black beans
  • 1 tablespoon olive oil
  • 1/4 cup chicken broth
  • 2 tablespoons garlic
  • 1/2 cup red bell pepper
  • 1/2 cup carrot
  • 1/2 cup celery
  • 2 tablespoons green onions


  • In a Dutch oven or large saucepan, saute the onions, celery, carrot, red pepper and garlic in 1/4 cup chicken broth and 1 tablespoon olive oil until tender.
  • Add the Sue Bee® honey, beans, broth, tomatoes, tomato paste, chili powder, cumin and oregano; bring to a boil.
  • Reduce heat; cover and simmer for 40 minutes.
  • Stir in the cilantro. Simmer until stew thickens (about 5-15 minutes longer).
  • Garnish with cheese, sour cream, and green onion.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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