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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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Reviews for Southwest Black Bean Soup

Southwest Black Bean Soup

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Reviewed on Jan. 30, 2011 by mamasquish

This is a very healthy soup with flavors that blend beautifully however, with the exception of my 18mo old, my family was not impressed. I added approx 1.5 cups of chicken breast and in addition to the hot pepper sauce I included some jalepenos. I am willing to try the recipe again but perhaps add cilantro or something to give it more flavor.

Reviewed on Dec. 28, 2010 by dmwilmoth

This was a really great, simple recipe. Very hardy and delicious! I made it almost exactly as shown, except when it came to the rice. I made the 1 1/2 cups of minute rice then added it to the soup pot during the last few minutes of cooking and that made the soup more of a chowder, and I think more filling!

Reviewed on Jun. 23, 2010 by themrsh

This was a decent good flavored recipe. Nothing to wow about but it will be good to have along for my lunches this week. I'm adding up to 1/2 a cup of brown rice though. Flavor is good but not strong or spicy.

Reviewed on Mar. 18, 2010 by Jangirl

This soup was very good. I added a small can of 'hot' salsa and didnt add the celery. I think I would leave out the rice next time. I will definately make this soup again! :)

Reviewed on Feb. 22, 2010 by Robi Lynnette

Very tasty, I added fresh lime juice too. Anyone on weightwatches? This equates to 5points. Not bad!!

Reviewed on Jan. 10, 2010 by kjdunphy

Tasty, easy... I refrigerated it in small servings and took it to work all week.

Reviewed on Dec. 13, 2009 by swesel

My hubby and I are on a low glycemic diet and this soup adds a lot of welcome flavor to our lives. I have made it several times now and often omit the rice and reduce the amount of broth so it is thick and can be used as a side vegetable over fish or chicken. Made this way we can eat all we want of it. Brown rice is limited on this program so I will sometimes prepare it separately and add in the amount we can have after. It tastes even better the next day. An excellent recipe!

Reviewed on Nov. 23, 2009 by Lynnette68

YUM! I used Jasmine rice (because that's what I had) and served some jalapeno flavored tortilla chips to round out the meal.