Texas Black Bean Soup Recipe
Texas Black Bean Soup Recipe photo by Taste of Home

Texas Black Bean Soup Recipe

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This hearty stew made with convenient canned items is perfect for spicing up a family gathering on a cool day. "It tastes great and requires so little time and attention," notes Pamela Scott of Garland, Texas.
TOTAL TIME: Prep: 5 min. Cook: 4 hours
MAKES:10 servings
TOTAL TIME: Prep: 5 min. Cook: 4 hours
MAKES: 10 servings


  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes or Mexican stewed tomatoes, cut up
  • 1 can (14-1/2 ounces) diced tomatoes or diced tomatoes with green chilies
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (11 ounces) Mexicorn, drained
  • 2 cans (4 ounces each) chopped green chilies
  • 4 green onions, thinly sliced
  • 2 to 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried minced garlic

Nutritional Facts

1 cup: 91 calories, trace fat (trace saturated fat), 0mg cholesterol, 609mg sodium, 19g carbohydrate (6g sugars, 4g fiber), 4g protein


  1. In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-6 hours or until heated through. Yield: 8 -10 servings (about 2-1/2 quarts).
Originally published as Texas Black Bean Soup in Quick Cooking September/October 2000, p45

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Reviewed Mar. 24, 2016

"I've made this so many times I know it by heart! It's my go-to when I'm craving tex-mex flavors, and a cup is only 2 smartpoints on Weight Watchers 2016 program. Love it!"

Reviewed Feb. 26, 2013

"LOVE, LOVE, LOVE, LOVE, LOVE THIS!! I make this a lot. It is tasty, easy to make, and extremely healthy soup to eat. I recommend this to everyone who likes the ingredients in it."

Reviewed Apr. 28, 2012

"I have made this soup many times; family and neighbors love it. I omit the stewed tomatoes and use less chili powder. Very quick and easy."

Reviewed Nov. 8, 2011

"Easy, and warms you up on a cold day."

Reviewed Mar. 3, 2011

"Loved this soup. I made it on the stove and it was ready in 30 mins. I cut the ingredients in half for 5 servings instead of 10. Next time I will double up on the black beans."

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