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

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4.5 20 20
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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

Ingredients

  • 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

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

Directions

  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

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
carol_ds
Reviewed Sep. 29, 2013

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

MY REVIEW
lengelfam
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."

MY REVIEW
Hollieeee
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! =)"

MY REVIEW
msdaisey
Reviewed Feb. 5, 2012

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

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

MY REVIEW
Lady Peace
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.."

MY REVIEW
fishrgal
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!"

MY REVIEW
tearoom
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."

MY REVIEW
jody2493
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!"

MY REVIEW
azevedo.2
Reviewed Mar. 23, 2011

"Nice vegetarian option for Lent."

MY REVIEW
sallysayler
Reviewed Mar. 23, 2011

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

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