Southwest Black Bean Soup Recipe

4.5 12 17
Southwest Black Bean Soup Recipe
Southwest Black Bean Soup Recipe photo by Taste of Home
Publisher Photo

Southwest Black Bean Soup Recipe

Read Reviews
4.5 12 17
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.

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

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.
Divide rice among six soup bowls; top with soup and sour cream. Yield: 6 servings.
Originally published as Southwest Black Bean Soup in Healthy Cooking December/January 2010, p53

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.

  • 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
  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.
Originally published as Southwest Black Bean Soup in Healthy Cooking December/January 2010, p53

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Reviews forSouthwest Black Bean Soup

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annamossburg User ID: 6911458 221393
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 User ID: 1404522 104151
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 User ID: 7179223 188145
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 User ID: 2727982 116899
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 User ID: 4901222 118800
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 User ID: 2810512 168541
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 User ID: 4847810 188139
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 User ID: 1050490 145700
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 User ID: 4919612 108466
Reviewed Feb. 22, 2010

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

MY REVIEW
kjdunphy User ID: 3688199 118798
Reviewed Jan. 10, 2010

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

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