Black Bean Soup

Rating: 4.51 stars
39 Ratings
  • 5 star values: 26
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2010

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Recipe Summary

total:
25 mins
Servings:
4
Nutrition Profile:
High Fiber
Gluten-Free
Vegetarian
Healthy Aging
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days. Garnish with sour cream and cilantro, if desired, just before serving.

Nutrition Facts

Serving Size: about 1 1/4 cups
Per Serving:
206 calories; protein 10.1g; carbohydrates 33.8g; dietary fiber 10.7g; sugars 8.2g; fat 4.4g; saturated fat 0.4g; vitamin a iu 758IU; vitamin c 7.1mg; folate 97.1mcg; calcium 89.5mg; iron 3.5mg; magnesium 11.6mg; potassium 624.4mg; sodium 497.1mg; thiamin 0.2mg.
Exchanges:

1 1/2 starch, 1 vegetable, 1 lean meat
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Reviews (39)

Read More Reviews
39 Ratings
  • 5 star values: 26
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
03/03/2013
I used chicken broth Rotel tomatoes instead of salsa 1 can of refried black beans so I didn't need to puree added ground turkey and served over cilantro and lime rice. Very yummy and hearty! Read More
EatingWell User
Rating: 2 stars
01/28/2015
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. Read More
EatingWell User
Rating: 5 stars
04/08/2013
Great healthy soup I didn't use the canola oil as onions make their own liquid. I added diced carrots and garlic as well as celery to the saute. 1 can of black beans and I didn't puree any of it. I made a cilantro and lime rice and put it over it. Don't leave the lime out in the end...it makes the soup awesome. Pros: A quick put together meal for nights you didn't think ahead. Read More
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Cindy
Rating: 5 stars
10/25/2016
Easy to make uses ingredients I usually have on hand filling tastes great. Serviced with jalapeno quesadillas for a great easy dinner. Read More
erinwallace@yahoo.com
Rating: 5 stars
10/29/2011
Delish! This soup was a crowd-pleaser. I made a few slight changes: added 4 cloves of garlic after the onions started to soften used 4 cups of chicken broth with one cup of water used 4 cans of black beans used entire large jar of spicy salsa added frozen corn added cilantro to soup at the end of the cooking process This was a total hit. I served the soup over yellow rice and it was incredibly filling. Pros: Fast Easy Read More
EatingWell User
Rating: 4 stars
02/25/2012
My husband loves this soup. He likes it only half-pureed so that it is still chunky. This is very quick satisfying and you can probably make it with what you have in your pantry. No hard-to-find ingredients!! Read More
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EatingWell User
Rating: 5 stars
03/15/2015
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 Read More
EatingWell User
Rating: 4 stars
12/06/2011
Yum! My husband and 9 year old twins love this soup. We eat it weekly. It is easy rather quick and tasty. Pros: easy tasty Cons: doesn't make much unless you double Read More
EatingWell User
Rating: 5 stars
10/30/2011
This soup is so good! I only use 2 1/2 cups of water and it comes out to a good consistency. The second time I made it I added a little more salsa and threw in a chopped tomato and it was even better. I used nonfat plain yogurt as a substitute for sour cream and I couldn't even taste the difference. Read More
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