Southwestern Bean Soup Recipe

4 5 10
Southwestern Bean Soup Recipe
Southwestern Bean Soup Recipe photo by Taste of Home
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Southwestern Bean Soup Recipe

Read Reviews
4 5 10
Publisher Photo
When a friend needs a night off from cooking, I throw together this one-pot meal. I deliver it with tortilla chips, shredded cheese and sour cream for garnish. The pepper sauce can be ranged to suit individual tastes, and the broth can be eliminated for a thicker batch. —Jackie Hacker, Seville, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 large onion, chopped
  • 1 teaspoon vegetable oil
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes with garlic and onion
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
  • 1-1/2 cups fresh or frozen corn
  • 4 garlic cloves, minced
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons chili powder
  • 1/8 to 1/4 teaspoon hot pepper sauce

Directions

In a Dutch oven or soup kettle, saute the onion in oil until tender. stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Yield: 12 servings (3 quarts).
Originally published as Southwestern Bean Soup in Quick Cooking January/February 2003, p27

Nutritional Facts

1 cup: 129 calories, 1g fat (0 saturated fat), 0 cholesterol, 481mg sodium, 24g carbohydrate (5g sugars, 6g fiber), 7g protein.

  • 1 large onion, chopped
  • 1 teaspoon vegetable oil
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes with garlic and onion
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
  • 1-1/2 cups fresh or frozen corn
  • 4 garlic cloves, minced
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons chili powder
  • 1/8 to 1/4 teaspoon hot pepper sauce
  1. In a Dutch oven or soup kettle, saute the onion in oil until tender. stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Yield: 12 servings (3 quarts).
Originally published as Southwestern Bean Soup in Quick Cooking January/February 2003, p27

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Reviews forSouthwestern Bean Soup

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PRODRWD1 User ID: 7403573 54273
Reviewed Sep. 12, 2013

"Nice one"

MY REVIEW
prodrwd2 User ID: 7403579 38517
Reviewed Sep. 12, 2013

"<>"

MY REVIEW
Meesh233 User ID: 272245 86807
Reviewed Feb. 11, 2011

"I make this often and it's always well received. We love it!"

MY REVIEW
KerryKJordan User ID: 2450718 54272
Reviewed Jan. 4, 2011

"I have made this recipe numerous times because it is so delicious and uses items readily available in the pantry. It makes a large batch that lasts several days and it is hearty enough for a meal. Love it!!"

MY REVIEW
dbrooke User ID: 57134 45727
Reviewed Dec. 19, 2010

"This is a very quick, almost no effort meal. We serve it with tortilla chips."

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