Quick Black Bean Soup Recipe

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"My mother is a native of Cuba and cooks the best black bean soup anywhere, but her recipe is complicated and takes 2 days to complete. I came up with this faster version, and I think the results are excellent!" writes Ileana Sisson from Osteen, Florida.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 2 cans (15 ounces each) black beans, rinsed and drained and divided
  • 1-1/2 cups water
  • 1 cup chicken broth
  • 1 medium green pepper, sliced
  • 1/2 small onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 2 teaspoons red wine or additional chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 1 bay leaf

Nutritional Facts

1 cup: 257 calories, 7g fat (1g saturated fat), 0 cholesterol, 876mg sodium, 36g carbohydrate (0 sugars, 10g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.


  1. In a small bowl, mash 1 can black beans until smooth; set aside. In a large saucepan, combine the remaining ingredients and remaining can of beans. Bring to a boil. Reduce heat; simmer, covered, for 10-15 minutes. Add mashed beans, stirring to combine. Discard bay leaf before serving. Yield: 4 servings.
Originally published as Quick Black Bean Soup in Light & Tasty August/September 2004, p58

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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redrockcountry User ID: 1634760 206618
Reviewed Nov. 29, 2012

"My husband doesn't care for black beans but he just loves this soup! Its wonderful combination of spices make it so tasty. I make this recipe often and enjoy it with cornbread."

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