Black Bean Soup

Black Bean Soup

39 Reviews
From: EatingWell Magazine, January/February 2010

This is a zippy Southwestern-flavored black bean soup. We make it with canned beans so it comes together in minutes. If you have leftovers, pack them up in individual serving containers for lunch the next day.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon canola oil
  • 1 small onion, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 2 15-ounce cans black beans, rinsed
  • 3 cups water
  • ½ cup prepared salsa
  • ¼ teaspoon salt
  • 1 tablespoon lime juice
  • 4 tablespoons reduced-fat sour cream (optional)
  • 2 tablespoons chopped fresh cilantro (optional)


  • Active

  • Ready In

  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.
  2. Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Serve garnished with sour cream and cilantro, if desired.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days. Garnish with sour cream and cilantro, if desired, just before serving.

Nutrition information

  • Serving size: about 1¼ cups
  • Per serving: 206 calories; 4 g fat(0 g sat); 11 g fiber; 34 g carbohydrates; 10 g protein; 97 mcg folate; 0 mg cholesterol; 8 g sugars; 0 g added sugars; 758 IU vitamin A; 7 mg vitamin C; 89 mg calcium; 4 mg iron; 497 mg sodium; 624 mg potassium
  • Nutrition Bonus: Folate (24% daily value), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 vegetable, 1 lean meat

Reviews 39

January 24, 2019
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By: Angela Parelius
Yummy! So easy and flavorful.
January 08, 2019
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By: Deannie Robbins
I did add 1 carrot, celery and a small red pepper. It was awesome! Great taste and very flavorful. Will definitely make again!
January 22, 2017
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By: ulleryc
Easy to make and great Mexican flavors.
October 25, 2016
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By: Cindy
Easy to make, uses ingredients I usually have on hand, filling, tastes great. Serviced with jalapeno quesadillas for a great easy dinner.
July 30, 2016
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By: dovercat
Easy to make and tastes awesome. Will make again.
March 22, 2016
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By: EatingWell User
I think this soup was awesome. It only took 15-20 min. prep time. I followed the recipe with the exception of: No Salsa, No yogart, No celery (because did not have), I did not have cilantro except dried, sprinkled it on as it was simmering. Now the kicker is I mistakenly picked up red kidney beans and was cooking when I discovered they were not black beans. So went to pantry- found a can of Bush Cocina Latina, Frijolas Negros Machacodos, seasoned. That took the place of using the blender to mash. It added spice and thickening to the soup. I also use some left over ham and browned it with the onions , peppers, carrots. This soup turned out so good that I will make again. I saved my error by using the black bean Machaecodos. I don't think it changed the recipe that much, but a wonderful taste. I just had to use my imagination to save it when I found out kidney beans were in there. My mind was thinking black beans, but the can was kidney. LOL Pros: Fast, delicious, easy I can't eat enough of it. Cons: NONE
March 15, 2015
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By: EatingWell User
My picky eater loved it! I had to have a soup for a church covered dish luncheon and wanted something easy. After finding several options, I asked my teenage kids for their preference. They picked this one. It was super easy and quick. My son who does not eat soup at all tasted it and asked me to make more to make sure there would be enough for the lunch. I made a second batch and combined the two. I offered the cilantro and sour cream on the side, so everyone got what they wanted. No leftovers - always a good sign. We loved the little punch of heat from the salsa. I'll be making this again! Pros: Quick and easy
January 28, 2015
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By: EatingWell User
Why so much water?! 1. Use vegetable or chicken broth, not water. 2. DO NOT put 3 cups in! This is absolutely nuts. I doubled this recipe and used only ~1 cup worth of chicken broth.
November 12, 2014
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By: EatingWell User
Tasty soup, especially if you let it sit for a little bit! The day I made this soup, it was kind of bland, like it was missing something. The next time I ate it (3 days later), it was perfect!!! I will definitely put this into my regular lunch rotation. Pros: Cheap, Easy
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