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Southwest Bean Soup

 Southwest Bean Soup
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
13 ServingsPrep: 15 min. Cook: 30 min.


  • 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


  • 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.
  • 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).
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.