Southwest Bean Soup Recipe
Southwest Bean Soup Recipe photo by Taste of Home
Next Recipe

Southwest Bean Soup Recipe

Read Reviews
4.5 20 20
Publisher Photo
I made up this recipe because I'm a member of a weight loss program and want to lose weight safely. I've given this recipe to some other members. They've told me: "It's out of this world!" And, "It's the best soup I've ever eaten!" —Marianne Brown, Glendale, Arizona
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:13 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 13 servings


  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 3 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cans (4 ounces each) chopped green chilies
  • 1 cup frozen corn
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 cup minced fresh cilantro

Nutritional Facts

1 cup: 95 calories, 0 fat (0 saturated fat), 2mg cholesterol, 459mg sodium, 18g carbohydrate (4g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 vegetable.


  1. In a large nonstick saucepan coated with cooking spray, cook and stir onion and green pepper over medium heat until almost tender. Add garlic; cook 1 minute longer.
  2. Stir in the broth, beans, tomatoes, chilies, corn, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in cilantro. Yield: 13 servings (3-1/4 quarts).
Originally published as Southwest Bean Soup in Healthy Cooking December/January 2009, p25

Reviews for Southwest Bean Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
carol_ds User ID: 5398876 113287
Reviewed Sep. 29, 2013

"Very good and very filling. I skipped the cilantro as my sons don't care for it."

lengelfam User ID: 5043931 58801
Reviewed Nov. 13, 2012

"This is so yummy. My family loved it. I did use my own stock as I had some frozen, but I didn't have any cilantro on hand. (I'll be sure to pick some up next time.) I also added some leftover shredded poached chicken because it was in the fridge, but even without it the soup is great. As some other reviewers suggested, we topped this with sour cream and shredded cheese. This will be a regular addition to my soup recipes. It is perfect for cold fall and winter nights and it made a huge pot, so there was plenty leftover for the next day's lunch."

Hollieeee User ID: 6203108 104241
Reviewed Mar. 3, 2012

"This is a FANTABULOUS recipe!!! I am NOT a fan of beans at all, unless they are green beans HaHa but I loved this soup!! My Fiancee' Sam loved it even more than I did. He topped it with a little cheddar cheese and some sour cream, but since I am watching what I eat for bikini season here soon... I didn't and it was still great !! The only thing I did different was opted the green pepper for 1/2 red 1/2 yellow and 1 whole orange pepper because I hate cooked green peppers but I also added some crushed red pepper flakes to add spice to balance off the sweet taste of the extra peppers. Extra cumin, like a tsp, cause Sam and I love cumin (and it's good for your digestive system) and some more corn. I ended up having to add more beef broth to the left over soup, which was even better because it was fresher with new broth heated thru rather than left over broth that's been sitten there a day. Don't simmer it, but rather heat it up quickly as the broth gathers the flavors of the soup BUT that the veggies don't get all mooshy.

I even got to share this with my soon to be in laws, who are SUPER PICKY about everything they eat... and they loved this too!! A+++ Thanks for sharing! =)"

msdaisey User ID: 1222542 147608
Reviewed Feb. 5, 2012

"wonderful & so satisfying! I've lost 27lbs. &

this recipe will be used to help me reach goal! thanks!"

Lady Peace User ID: 5832379 54489
Reviewed Apr. 9, 2011

"Everyone loved this soup we made and decided to drizzle corn chips on top, maybe not so healthy at this point ... But sooo good.."

fishrgal User ID: 1182152 104171
Reviewed Mar. 27, 2011

"This was delicious! I did make my own broth using Tones paste. I didn't have the cilantro either, and I did add a little ground round. My husband and daughter and I really liked this soup! It was hearty, had a great flavor and it is a keeper for sure!"

tearoom User ID: 1423603 139527
Reviewed Mar. 23, 2011

"I agree this is a great recipe since I've been using it for about 10 years in my Tea Room. I've changed it a little over the years & included the changed version in my Tea Room cookbook I published last year.

I now use Fat free, low sodium chicken broth, dried minced garlic works when fresh is not available, green onions sliced thin, saving some for the garnish . I serve it with Light or fat-free sour cream, low fat shredded cheese, & baked tortilla chips on the side for garnish. If there is any leftovers I cook it longer until thick & use it for a dip....great! I also belonged to weight watchers back then too."

jody2493 User ID: 3487669 62399
Reviewed Mar. 23, 2011

"This soup is wonderful and we could not stop eating it!! We are not green pepper fans so we added a can of navy beans. Great soup!"

azevedo.2 User ID: 1771912 206128
Reviewed Mar. 23, 2011

"Nice vegetarian option for Lent."

sallysayler User ID: 1681086 139523
Reviewed Mar. 23, 2011

"I make a soup similar to this recipe but add ground turkey with it! Delicious!!"

Loading Image