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Blending some of the beans gives this soup just the right consistency. (After rinsing your blender container, remember to leave it out for the Peachy Fruit Smoothies!)
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 101 calories, 3 g fat (trace saturated fat), 0 cholesterol, 786 mg sodium, 15 g carbohydrate, 4 g fiber, 5 g protein.
Originally published as Black Bean Soup in Taste of Home Meals in Minutes Calendar Annual 2003, p3
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Reviewed on Apr. 15, 2013 by Annabananna2
I absolutelylove this soup! I used reduced sodium chicken broth instead of the regular brothh. Since I like my soup to be on the thicker side, I don't blend the beans with the chicken broth before adding them. I put everything into the pot and at the end, I use a blender stick to blend the soup. That way you can make the soup as thick as you want.
Reviewed on Nov. 11, 2012 by DaniCalifornia
Quick, easy, healthy and delicious!
Reviewed on Jan. 24, 2012 by bylaw
After making this several times I had a light bulb moment. I think it helped that I had a can in the pantry. So, instead of chopping one of the cans of beans, I used a can of refried black beans. It worked great and tasted delicious. My favorite toppings are cheddar cheese and sour cream.
Reviewed on Nov. 18, 2011 by morningjavas
I had the best black bean soup at a restaurant in Guatemala last week. This recipe came pretty close.Instead of blending 1 can of black beans I did 2 and added some red pepper flakes.Would make it again for sure.
I had the best black bean soup at a restaurant in Guatemala last week. This recipe came pretty close.
Instead of blending 1 can of black beans I did 2 and added some red pepper flakes.
Would make it again for sure.
Reviewed on Sep. 30, 2011 by joniotto
This recipe is definitely going into my favorites - my family loved the flavor! I did blend 2 cans of black beans instead of 1 to make the soup just a little thicker. Thanks for a great (easy) recipe!
Reviewed on Oct. 19, 2010 by bylaw
This soup has a wonderful flavor, very good. I use my mini chopper to chop the beans 1/2 the can at a time. I think it would be good with cheese &/or rice, two of my favorite soup additions.
Reviewed on Sep. 28, 2010 by JLHolmgren
This was a very quick and tasty recipe. We added approx. 3/4 cup of mini pepperoni and used 1 can of Rotel to add a little more spice. Next time I may add a little (1 tsp) of salt or (1 Tbsp) taco seasoning. It was great with sour cream and thinly sliced green onions on top. Also, if it is seems too thin to you, allow it to simmer for 10-15 minutes. It will reduce the liquids and thicken the base.
Reviewed on May. 17, 2010 by ChefTibbles
A new favorite! This is probably the best bean soup ever! Only problem I ran into was it was a -little bit- too watery for me (I like my bean soup nice and thick!), I added some corn starch. Next time I might cut back on the chicken broth just a touch. The blended beans is a great idea though. Really makes it.... beany!
Reviewed on Jan. 14, 2010 by Daniell
Added some diced thick cut bacon to the recipe. My 8 yr old that hates beans asked for a second helping. Little too spicy for the 5 yr old though. Will make it again. Thanks
Reviewed on Mar. 25, 2009 by mlochmiller
My 5 year old loved making this with me. The recipe was excellent. Very good flavor and satisfying for little calories.
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