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Home-Style Black Bean Soup

Blending some of the beans gives this soup just the right consistency. (After rinsing your blender container, remember to leave it out for the Peachy Fruit Smoothies!)—Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon canola oil
  • 2 cups chicken broth, divided
  • 3 cans (15 ounces each) black beans, rinsed and drained, divided
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic salt
  • Minced fresh cilantro, parsley, sour cream and/or tortilla chips, optional

Directions

  • In a large saucepan, saute onion and garlic in oil for 2-3 minutes or until tender.
  • In a blender, combine 1/2 cup chicken broth and 1 can beans; cover and process until smooth. Add to onion mixture.
  • Stir in the tomatoes, cumin, garlic salt, remaining beans and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Serve with cilantro, parsley, sour cream and tortilla chips if desired.
Nutrition Facts
1 cup: 101 calories, 3g fat (0 saturated fat), 0 cholesterol, 786mg sodium, 15g carbohydrate (3g sugars, 4g fiber), 5g protein.

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