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Contest-Winning Black Bean Soup


  • 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
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 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 large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer.
  • 2. Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  • 3. Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.

Nutrition 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.


Average Rating: 4.85
  • Dana
    Dec 24, 2019
    My daughter is been vegetarian for about a year, and we are always trying to find new recipes to make for her. The cumin made it taste a lot like the chili I make, so it was a welcome blend of flavors. My husband and son were afraid to try it because of the fresh jalapeño pepper, but the flavor was subtle, and she and I both added extra Louisiana hot sauce. She and I both had multiple bowls soon after making it. Definitely a keeper recipe.
  • Pam
    Nov 3, 2019
    I loved this soup! I made it as written with the exception of adding another can of black beans. I also found it to be broth-ier (as another reviewer indicated) than most bIack bean soups, so I did thicken it just a bit by adding a little corn starch/ water combo. Regardless, it was wonderful (my friends echoed that sentiment). I doubled the recipe and froze the extra. I found it to be thicker (and just as great) after defrosting and reheating. I will definitely make this again!
  • Sandra
    Sep 12, 2019
    Unlike the reviews below who submit reviews of THEIR recipe, this is a review of the recipe as it is written. This is a delicious soup as is! After it was finished, I added some gumbo filé powder just to thicken it a little bit more, and also a teaspoon of salt. It's a keeper! The lime juice, sour cream, and scallions really topped it off. You can also make a little roux with flour and water to thicken, I just happened to have filé powder on hand. Yummy!
  • Klkeegan
    Aug 29, 2019
    Really liked this recipe. Did not put tomatoes or lime juice in it.. Allergies. Used lime zest instead. Dialed back a little bit of the heat. Still spicy enough for me. Will make it again. Will also put tomatoes directly in the bowls. Thanks for the recipe.
  • Mark
    Aug 15, 2019
    Good soup. I had a few links of hot sausage I had and used them along with some sofrito and the soup was very well received
  • kate
    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.

  • KarenKeefe
    Feb 15, 2017

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

  • Betty
    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.

  • LauriePar
    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!!

  • Gizelyn
    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!

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