Black Bean Soup

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Easy to make, thick, hearty soup with a zesty flavor. It tastes even better the next day. This a gluten free, healthy, high fiber, vegetarian soup.


Black Bean Soup
Serves 4
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
  1. 1 tablespoon olive oil
  2. 1 small onion, chopped
  3. 1 tablespoon chili powder
  4. 1 teaspoon ground cumin
  5. 2 15-ounce cans black beans, rinsed
  6. 3 cups water
  7. ½ cup prepared salsa
  8. ¼ teaspoon salt
  9. 1 tablespoon lime juice
  10. 4 tablespoons reduced-fat sour cream (optional)
  11. 2 tablespoons chopped fresh cilantro (optional)
  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.
  3. Tips - Cover and refrigerate for up to 3 days. Garnish with sour cream and cilantro, if desired, just before serving
  1. Nutrition per Serving of 1 1/4 cups
  2. Calories - 206
  3. Carbohydrates - 34 g
  4. Fat - 4 g
  5. Protein - 10 g



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