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Southwest Black Bean Soup Recipe

Southwest Black Bean Soup Recipe photo by Taste of Home

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“A friend brought this recipe to a gathering, and it’s been a hit with my family ever since! I use brown rice for more fiber and whole-grain goodness.” Jill Heatwole - Pittsville, Maryland

This recipe is:

Healthy

Diabetic Friendly

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Southwest Black Bean Soup Recipe

Prep: 15 min. Cook: 35 min.

Yield: 6 Servings

15 35 50

Ingredients

1 medium sweet red pepper, chopped
2 celery ribs, chopped
1 small onion, chopped
1 tablespoon canola oil
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies
3/4 teaspoon ground cumin
1-1/2 cups cooked instant brown rice
6 tablespoons reduced-fat sour cream

Directions

In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened.
Divide rice among six soup bowls; top with soup and sour cream. Yield: 6 servings.

Nutritional Facts 1 cup soup with 1/4 cup rice and 1 tablespoon sour cream equals 273 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 655 mg sodium, 45 g carbohydrate, 9 g fiber, 12 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable, 1/2 fat.

Originally published as Southwest Black Bean Soup in Healthy Cooking December/January 2010, p53

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Southwest Black Bean Soup

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Reviewed on Mar. 16, 2013 by Rebekah.hodge

I don't often follow recipe, but this sounded too good to resist. It will be a family favorite for now on! We all loved it!

Reviewed on Feb. 13, 2012 by kgburgess

This was very good! It definitely had a nice southwestern flavor. Personally, I like a bit more of a kick, so I'd probably add some chili powder to mine next time, but my husband and 12 year old son liked it as is. It was great for a cold day's lunch!