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Black Bean Soup

Black Bean Soup

This is an awesome soup that is light and it doesn’t contain meat. You could add lean beef or chicken for a variation of this soup.

Black Bean Soup

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By: Taste of Home
Posted in: Recipes, Soups
8 servings
Prep Time
20 min.
Cook Time
25 min.


  • 3 cans (15 ounces each) black beans, rinsed and drained, divided
  • 3 celery ribs with leaves, chopped
  • 1 large onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 tblspns olive oil
  • 4 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
  • 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
  • 3 tspns ground cumin
  • 1-1/2 tspns ground coriander
  • 1 tspn Louisiana-style hot sauce
  • 1/4 tspn pepper
  • 1 bay leaf
  • 1 tspn lime juice
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup chopped green onions


Here are your instructions:

  1. In a small bowl, mash one can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer.

  2. Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

  3. Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion. Yield: 8 servings (2 quarts).

Recipe Notes

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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Nutritional Facts

1 cup equals 222 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 779 mg sodium, 32 g carbohydrate, 9 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

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