Contest-Winning Black Bean Soup Recipe

5 11 14
Contest-Winning Black Bean Soup Recipe
Contest-Winning Black Bean Soup Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Black Bean Soup Recipe

Read Reviews
5 11 14
Publisher Photo
“This is an awesome soup that is light and it doesn't contain meat. You could add lean beef or chicken for a variation of this soup.” Angee Owens - Lufkin, Texas
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.

Ingredients

  • 3 cans (15 ounces each) black beans, rinsed and drained, divided
  • 3 celery ribs with leaves, chopped
  • 1 large onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
  • 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
  • 3 teaspoons ground cumin
  • 1-1/2 teaspoons ground coriander
  • 1 teaspoon Louisiana-style hot sauce
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1 teaspoon lime juice
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup chopped green onions

Directions

In a small bowl, mash one can black beans; set aside. In a Dutch oven, saute the celery, onion, red pepper, jalapeno and garlic in oil until tender. Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, remaining beans and reserved mashed beans.
Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion. Yield: 8 servings (2 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Black Bean Soup in Healthy Cooking October/November 2008, p31

Nutritional Facts

1 cup: 222 calories, 5g fat (1g saturated fat), 5mg cholesterol, 779mg sodium, 32g carbohydrate (7g sugars, 9g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

  • 3 cans (15 ounces each) black beans, rinsed and drained, divided
  • 3 celery ribs with leaves, chopped
  • 1 large onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
  • 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
  • 3 teaspoons ground cumin
  • 1-1/2 teaspoons ground coriander
  • 1 teaspoon Louisiana-style hot sauce
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1 teaspoon lime juice
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup chopped green onions
  1. In a small bowl, mash one can black beans; set aside. In a Dutch oven, saute the celery, onion, red pepper, jalapeno and garlic in oil until tender. Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, remaining beans and reserved mashed beans.
  2. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion. Yield: 8 servings (2 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Black Bean Soup in Healthy Cooking October/November 2008, p31

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Reviews forContest-Winning Black Bean Soup

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MY REVIEW
kate User ID: 9191739 267860
Reviewed Jun. 10, 2017

"This is an excellent recipe! I mostly followed it but started with dry beans (2lb) and went from there. I pureed 2 cans of Rotel tomatoes with 1/2 the beans , doubling everthing else. What I want to say is that this soup is also excellent cold. I topped it with scallions, sour cream and avacado. YUM."

MY REVIEW
KarenKeefe User ID: 2062961 261382
Reviewed Feb. 15, 2017

"Left out the coriander and topped with cilantro. Everyone really liked this soup!"

MY REVIEW
Betty User ID: 8986908 260984
Reviewed Feb. 8, 2017

"We liked this soup, actually I love anything with black beans. My soup didn't look quite as thick as pictured, in fact it was quite brothy ( if that's a word) looking. I added a can of refied black beans to thicken it up, I didn't use the whole onion and I only used 1.5 tsp of cumin., other than that it perfect. I should've made some corn bread to go with it. I'll be making it again."

MY REVIEW
LauriePar User ID: 4460220 259959
Reviewed Jan. 19, 2017

"We really loved this soup. This is the first time I have made black bean soup and I am so glad I picked this recipe! I did not have coriander, so I replaced it with curry powder. I will be making this again, for sure!!"

MY REVIEW
Gizelyn User ID: 8159020 243708
Reviewed Feb. 12, 2016

"Great tasting soup and so easy. I used dried black beans that I had cooked previously and froze. This will be a new staple in my house!"

MY REVIEW
dcRN311 User ID: 8247927 219842
Reviewed Feb. 5, 2015

"Really great soup! I was afraid of how much kick called in this soup but I might just stick to it next time! I left out the hot sauce, the bay leaves, and celery. I also added grilled chicken cubes that I had grilled myself - GREAT ADDITION."

MY REVIEW
shortperson22 User ID: 6435327 175287
Reviewed Jan. 3, 2012

"Just started a 10 day vegetarian diet, and good recipes without tofu are hard to find. This soup is so good, full of flavor and healthy benefits. There's not a spicy kick with this soup, just a great flavor. I didn't have coriander, cumin, and none of us likes celery, but if you add a little salt and pepper, you won't miss it. Definitely something I will make again."

MY REVIEW
jeepyj User ID: 5178141 175449
Reviewed Oct. 17, 2011

"Does this soup have much heat to it my husband doesn't like anything to spicy and I would love to try it."

MY REVIEW
bef0910 User ID: 1162350 179701
Reviewed Sep. 29, 2011

"Added ground flax seed to make this delicious soup even healthier. Served with baked southwest sandwiches. Wonderful."

MY REVIEW
timdminerjr User ID: 3368460 177032
Reviewed Jul. 5, 2010

"We love this soup at my house. Delicious and healthy!"

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