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

Southwestern Bean Soup Recipe

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When a friend needs a night off from cooking, I throw together this one-pot meal. I deliver it with tortilla chips, shredded cheese and sour cream for garnish. The pepper sauce can be ranged to suit individual tastes, and the broth can be eliminated for a thicker batch. —Jackie Hacker, Seville, Ohio
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 12 servings


  • 1 large onion, chopped
  • 1 teaspoon canola oil
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes with garlic and onion
  • 2 cans (14-1/2 ounces each) chicken or vegetable broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
  • 1-1/2 cups fresh or frozen corn
  • 4 garlic cloves, minced
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons chili powder
  • 1/8 to 1/4 teaspoon hot pepper sauce

Nutritional Facts

1 cup: 129 calories, 1g fat (trace saturated fat), 0mg cholesterol, 481mg sodium, 24g carbohydrate (5g sugars, 6g fiber), 7g protein


  1. In a Dutch oven, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Yield: 12 servings (3 quarts).
Originally published as Southwestern Bean Soup in Quick Cooking January/February 2003, p27

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Reviewed Sep. 12, 2013

"Nice one"

Reviewed Sep. 12, 2013


Reviewed Feb. 11, 2011

"I make this often and it's always well received. We love it!"

Reviewed Jan. 4, 2011

"I have made this recipe numerous times because it is so delicious and uses items readily available in the pantry. It makes a large batch that lasts several days and it is hearty enough for a meal. Love it!!"

Reviewed Dec. 19, 2010

"This is a very quick, almost no effort meal. We serve it with tortilla chips."

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