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Southwest Black Bean Soup Recipe

Southwest Black Bean Soup Recipe

A friend brought this recipe to a gathering, and it's been a hit with my family ever since! I use brown rice for more fiber and whole-grain goodness. —Jill Heatwole, Pittsville, Maryland
TOTAL TIME: Prep: 15 min. Cook: 35 min. YIELD:6 servings


  • 1 medium sweet red pepper, chopped
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 1 tablespoon canola oil
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) chopped green chilies
  • 3/4 teaspoon ground cumin
  • 1-1/2 cups cooked instant brown rice
  • 6 tablespoons reduced-fat sour cream


  • 1. In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened.
  • 2. Divide rice among six soup bowls; top with soup and sour cream. Yield: 6 servings.

Nutritional Facts

1 cup soup with 1/4 cup rice and 1 tablespoon sour cream : 273 calories, 5g fat (1g saturated fat), 5mg cholesterol, 655mg sodium, 45g carbohydrate (6g sugars, 9g fiber), 12g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable, 1/2 fat.

Reviews for Southwest Black Bean Soup

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Reviewed Feb. 25, 2015

"I thought this was really good and super simple. I used seasoned black beans and did not rinse them. I used hot green chiles. I would definitely make it again. I might try shredded chicken in place of the rice at some point just for a change of pace, but I thought the rice gave it an interesting texture."

Reviewed Jan. 28, 2014

"This was all right. Could use a flavor oomph. So add chili powder, salt, and pepper at will."

Reviewed Mar. 16, 2013

"I don't often follow recipe, but this sounded too good to resist. It will be a family favorite for now on! We all loved it!"

Reviewed Feb. 13, 2012

"This was very good! It definitely had a nice southwestern flavor. Personally, I like a bit more of a kick, so I'd probably add some chili powder to mine next time, but my husband and 12 year old son liked it as is. It was great for a cold day's lunch!"

Reviewed Jan. 30, 2011

"This is a very healthy soup with flavors that blend beautifully however, with the exception of my 18mo old, my family was not impressed. I added approx 1.5 cups of chicken breast and in addition to the hot pepper sauce I included some jalepenos. I am willing to try the recipe again but perhaps add cilantro or something to give it more flavor."

Reviewed Dec. 28, 2010

"This was a really great, simple recipe. Very hardy and delicious! I made it almost exactly as shown, except when it came to the rice. I made the 1 1/2 cups of minute rice then added it to the soup pot during the last few minutes of cooking and that made the soup more of a chowder, and I think more filling!"

Reviewed Jun. 23, 2010

"This was a decent good flavored recipe. Nothing to wow about but it will be good to have along for my lunches this week. I'm adding up to 1/2 a cup of brown rice though. Flavor is good but not strong or spicy."

Reviewed Mar. 18, 2010

"This soup was very good. I added a small can of 'hot' salsa and didnt add the celery. I think I would leave out the rice next time. I will definately make this soup again! :)"

Robi Lynnette
Reviewed Feb. 22, 2010

"Very tasty, I added fresh lime juice too. Anyone on weightwatches? This equates to 5points. Not bad!!"

Reviewed Jan. 10, 2010

"Tasty, easy... I refrigerated it in small servings and took it to work all week."

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