Back to Southwest Black Bean Soup

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Southwest Black Bean Soup Recipe

Southwest Black Bean Soup Recipe

A friend brought this recipe to a gathering, and it's been a hit with my family ever since! I use brown rice for more fiber and whole-grain goodness. —Jill Heatwole, Pittsville, Maryland
TOTAL TIME: Prep: 15 min. Cook: 35 min. YIELD:6 servings

Ingredients

  • 1 medium sweet red pepper, chopped
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 1 tablespoon canola oil
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) chopped green chilies
  • 3/4 teaspoon ground cumin
  • 1-1/2 cups cooked instant brown rice
  • 6 tablespoons reduced-fat sour cream

Directions

  • 1. In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened.
  • 2. Divide rice among six soup bowls; top with soup and sour cream. Yield: 6 servings.

Nutritional Facts

1 cup soup with 1/4 cup rice and 1 tablespoon sour cream : 273 calories, 5g fat (1g saturated fat), 5mg cholesterol, 655mg sodium, 45g carbohydrate (6g sugars, 9g fiber), 12g protein Diabetic Exchanges:2-1/2 starch, 1 lean meat, 1 vegetable, 1/2 fat

Reviews for Southwest Black Bean Soup

Sort By :
MY REVIEW
annamossburg
Reviewed Feb. 25, 2015

"I thought this was really good and super simple. I used seasoned black beans and did not rinse them. I used hot green chiles. I would definitely make it again. I might try shredded chicken in place of the rice at some point just for a change of pace, but I thought the rice gave it an interesting texture."

MY REVIEW
juicyfruit007
Reviewed Jan. 28, 2014

"This was all right. Could use a flavor oomph. So add chili powder, salt, and pepper at will."

MY REVIEW
Rebekah.hodge
Reviewed Mar. 16, 2013

"I don't often follow recipe, but this sounded too good to resist. It will be a family favorite for now on! We all loved it!"

MY REVIEW
kgburgess
Reviewed Feb. 13, 2012

"This was very good! It definitely had a nice southwestern flavor. Personally, I like a bit more of a kick, so I'd probably add some chili powder to mine next time, but my husband and 12 year old son liked it as is. It was great for a cold day's lunch!"

MY REVIEW
mamasquish
Reviewed Jan. 30, 2011

"This is a very healthy soup with flavors that blend beautifully however, with the exception of my 18mo old, my family was not impressed. I added approx 1.5 cups of chicken breast and in addition to the hot pepper sauce I included some jalepenos. I am willing to try the recipe again but perhaps add cilantro or something to give it more flavor."

MY REVIEW
dmwilmoth
Reviewed Dec. 28, 2010

"This was a really great, simple recipe. Very hardy and delicious! I made it almost exactly as shown, except when it came to the rice. I made the 1 1/2 cups of minute rice then added it to the soup pot during the last few minutes of cooking and that made the soup more of a chowder, and I think more filling!"

MY REVIEW
themrsh
Reviewed Jun. 23, 2010

"This was a decent good flavored recipe. Nothing to wow about but it will be good to have along for my lunches this week. I'm adding up to 1/2 a cup of brown rice though. Flavor is good but not strong or spicy."

MY REVIEW
Jangirl
Reviewed Mar. 18, 2010

"This soup was very good. I added a small can of 'hot' salsa and didnt add the celery. I think I would leave out the rice next time. I will definately make this soup again! :)"

MY REVIEW
Robi Lynnette
Reviewed Feb. 22, 2010

"Very tasty, I added fresh lime juice too. Anyone on weightwatches? This equates to 5points. Not bad!!"

MY REVIEW
kjdunphy
Reviewed Jan. 10, 2010

"Tasty, easy... I refrigerated it in small servings and took it to work all week."

MY REVIEW
swesel
Reviewed Dec. 13, 2009

"My hubby and I are on a low glycemic diet and this soup adds a lot of welcome flavor to our lives. I have made it several times now and often omit the rice and reduce the amount of broth so it is thick and can be used as a side vegetable over fish or chicken. Made this way we can eat all we want of it. Brown rice is limited on this program so I will sometimes prepare it separately and add in the amount we can have after. It tastes even better the next day. An excellent recipe!"

MY REVIEW
Lynnette68
Reviewed Nov. 23, 2009

"YUM! I used Jasmine rice (because that's what I had) and served some jalapeno flavored tortilla chips to round out the meal."

Loading Image