Contest-Winning Black Bean Soup Recipe
Contest-Winning Black Bean Soup Recipe photo by Taste of Home

Contest-Winning Black Bean Soup Recipe

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“This is an awesome soup that is light and it doesn't contain meat. You could add lean beef or chicken for a variation of this soup.” Angee Owens - Lufkin, Texas
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES: 8 servings


  • 3 cans (15 ounces each) black beans, rinsed and drained, divided
  • 3 celery ribs with leaves, chopped
  • 1 large onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
  • 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
  • 3 teaspoons ground cumin
  • 1-1/2 teaspoons ground coriander
  • 1 teaspoon Louisiana-style hot sauce
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1 teaspoon lime juice
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup chopped green onions

Nutritional Facts

1 cup equals 222 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 779 mg sodium, 32 g carbohydrate, 9 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1 lean meat 1 vegetable 1 fat.


  1. In a small bowl, mash one can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer.
  2. Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  3. Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion. Yield: 8 servings (2 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Black Bean Soup in Healthy Cooking October/November 2008, p31

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Reviewed Feb. 12, 2016

"Great tasting soup and so easy. I used dried black beans that I had cooked previously and froze. This will be a new staple in my house!"

Reviewed Feb. 5, 2015

"Really great soup! I was afraid of how much kick called in this soup but I might just stick to it next time! I left out the hot sauce, the bay leaves, and celery. I also added grilled chicken cubes that I had grilled myself - GREAT ADDITION."

Reviewed Jan. 3, 2012

"Just started a 10 day vegetarian diet, and good recipes without tofu are hard to find. This soup is so good, full of flavor and healthy benefits. There's not a spicy kick with this soup, just a great flavor. I didn't have coriander, cumin, and none of us likes celery, but if you add a little salt and pepper, you won't miss it. Definitely something I will make again."

Reviewed Oct. 17, 2011

"Does this soup have much heat to it my husband doesn't like anything to spicy and I would love to try it."

Reviewed Sep. 29, 2011

"Added ground flax seed to make this delicious soup even healthier. Served with baked southwest sandwiches. Wonderful."

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