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Southwestern Bean Soup Recipe

Southwestern Bean Soup Recipe photo by Taste of Home

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When a friend needs a night off from cooking, I throw together this one-pot meal. I deliver it with tortilla chips, shredded cheese and sour cream for garnish. The pepper sauce can be ranged to suit individual tastes, and the broth can be eliminated for a thicker batch. —Jackie Hacker, Seville, Ohio

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Southwestern Bean Soup Recipe

Prep/Total Time: 25 min.

Yield: 12 Servings

10 15 25

Ingredients

1 large onion, chopped
1 teaspoon canola oil
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes with garlic and onion
2 cans (14-1/2 ounces each) chicken or vegetable broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
1-1/2 cups fresh or frozen corn
4 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons chili powder
1/8 to 1/4 teaspoon hot pepper sauce

Directions

In a Dutch oven, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Yield: 12 servings (3 quarts).

Nutritional Facts 1 serving (1 cup) equals 129 calories, 1 g fat (trace saturated fat), 0 cholesterol, 481 mg sodium, 24 g carbohydrate, 6 g fiber, 7 g protein.

Originally published as Southwestern Bean Soup in Quick Cooking January/February 2003, p27

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Southwestern Bean Soup

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Reviewed on Feb. 11, 2011 by Meesh233

I make this often and it's always well received. We love it!

Reviewed on Jan. 04, 2011 by KerryKJordan

I have made this recipe numerous times because it is so delicious and uses items readily available in the pantry. It makes a large batch that lasts several days and it is hearty enough for a meal. Love it!!

Reviewed on Dec. 19, 2010 by dbrooke

This is a very quick, almost no effort meal. We serve it with tortilla chips.