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

Southwest Bean Soup Recipe

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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
Healthy Diabetic Exchange Test Kitchen Approved
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 equals 95 calories, trace fat (trace saturated fat), 2 mg cholesterol, 459 mg sodium, 18 g carbohydrate, 5 g fiber, 5 g 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

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Reviewed Sep. 29, 2013

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

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."

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! =)"

Reviewed Feb. 5, 2012

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

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

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.."

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