Black Bean Soup

January/February 2010

Your rating: None Average: 4 (528 votes)

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.

"This recipe is an excellent jumping off point for you to embellish if you're in the mood, or it's great just as it is. Normally, I add one crushed clove of garlic, substitute chicken broth for the water and add salt only at the end since...

35 Reviews for Black Bean Soup


My husband and I loved this and I have already made it a second time - making a double recipe, I used a lot more onions, because we love them, leave the chili powder on the table to add as needed. It does have more flavor and seems to thicken on day 2. This is a keeper.


I made this as written and it was great. It's now my go-to recipe for black bean soup.


I LOVE this soup. I made it last night for dinner, and my husband and I devoured it. I added a can of garbanzo beans and the entire can of salsa instead of just 1/2 a cup, and used a large onion, but followed the rest of the recipe. I'm eating a bowl of it right now at work for lunch... and I might just eat it again for dinner tonight!

If you feel like you need meat, it would be a good basis for stewed chicken (grab a rotisserie one at the market) or lean beef. But it was GREAT without meat.


I made it for lunch and my husband and I both thought it was too watery and there was some flavor lacking. However, I ate it for dinner tonight and it was better, now that the flavors have had a chance to develop. Still a little too watery, next time, I'd reduce the water to 2 cups and add more later on.


My boyfriend and I both thought this was delicious. In my weight loss efforts, the hardest thing for me isn't eating healthy, it's reducing the amount that I eat, so this soup is great for me since it's very low in calories so I can eat until I feel full and not have overdone it.


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