Black Bean Soup (CNPP) - $5.19 a serving
Every non-staple ingredient matched to a real product on the shelf, priced on 2026-07-19 at Kroger - Kroger On the Rhine (ZIP 45202). 2 pantry staples excluded. 4 matches are flagged for you to check rather than silently swapped. Prices change without notice - this is what we paid attention to on that date, not a quote.
| The recipe says | We found | Package | Uses | Costs | Left over |
|---|---|---|---|---|---|
| 1 unknown Spanish onionCHECK THIS | Jumbo Yellow Onions · 1 lb | $1.19 | 1 | $0.29 | $0.90 |
| 2 unknown carrots (diced) | Carrots · 1 lb | $1.69 | 2 | $0.45 | $1.24 |
| 2 unknown celery sticks (diced) | Sleeved Celery · 1 ctx2 | $2.59 | 2 | $5.18 | - |
| 4 unknown garlic cloves (peeled and minced) | Kroger® Whole Garlic Bulbs · 5 ct | $2.49 | 4 | $1.99 | $0.50 |
| 1 teaspoon dried basilCHECK THIS | Kroger® Basil Leaves Shaker · 0.43 oz | $1.99 | - | $1.99 | - |
| 1 teaspoon dried oreganoCHECK THIS | Smart Way™ Oregano Leaves · 0.63 oz | $1.25 | - | $1.25 | - |
| 2 teaspoons chili powder (or more to taste) | Kroger® Chili Powder Shaker · 4 oz | $2.49 | - | $2.49 | - |
| 3 cans 15.5 ounce low-sodium black beans (drained and rinsed in cold water, or use 6 cups cooked (dried) black beans) | Kroger® Black Beans · 15.25 ozx3 | $1.00 | 1320 g | $3.00 | - |
| 1 unknown cube chicken bouillonCHECK THIS | Better Than Bouillon™ Reduced Sodium Roasted Chicken Base · 8 ozSIZE UNREAD - 1 PKG ASSUMEDSUBSTITUTE | $5.99 | 1 | $5.99 | - |
| 1 unknown lime (juiced) | Fresh Limes - Each · 1 each | $0.69 | 1 | $0.69 | - |
chicken bouillon cube drives this basket at $5.99, 23% of the total. The next biggest lines are celery ($5.18) and canned black beans ($3.00). $2.64 of the basket - 10% - is package remainder: food you buy because stores sell packages and recipes call for amounts. It does not vanish, it sits in your kitchen for the next meal.
- Carrots · about 334 g left, $1.24 of value
- Jumbo Yellow Onions · about 344 g left, $0.90 of value
- Kroger® Whole Garlic Bulbs · about 1 left, $0.50 of value
Black beans, carrots, celery, and seasonings are simmered into this hearty soup. Bring out the delicious flavors with a splash of lime juice and spoonful of yogurt at serving.
- 2 tablespoons vegetable oil
- 1 unknown Spanish onion
- 2 unknown carrots (diced)
- 2 unknown celery sticks (diced)
- 4 unknown garlic cloves (peeled and minced)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 teaspoons chili powder (or more to taste)
- 3 cans 15.5 ounce low-sodium black beans (drained and rinsed in cold water, or use 6 cups cooked (dried) black beans)
- 8 cups water
- 1 unknown cube chicken bouillon
- 1 unknown lime (juiced)
- unknown plain low-fat yogurt (optional)
- Place a soup or stock pot on the stove over medium heat and when it is hot, add the oil. Add an onion, carrots, celery, garlic, basil, oregano, and chili powder and cook about 10 minutes until the onion is soft.
- Add the beans, water, and bouillon cube and raise the heat to high and bring to a boil. Turn the heat down to low and cook about 2 1/2 hours until the beans are very tender and the mixture is uniform in color.
- If you want a pureed soup, set the soup aside to cool for about 20 minutes. Put 2 cups soup in a blender and put the top on, halfway (this will allow the soup to expand and any steam to escape) and blend until smooth. Transfer to a large container. Repeat using the rest of the soup.
- Just before serving, squeeze the juice of 1/4 lime on each serving and a tablespoon of yogurt.
- Serve right away, or cover and refrigerate up to 5 days.
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