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Southwestern Bean Soup

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    12 servings (3 quarts)

Ingredients

  • 1 large onion, chopped
  • 1 teaspoon canola 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 or vegetable broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) cannellini 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, 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.
Nutrition Facts
1 cup: 129 calories, 1g fat (0 saturated fat), 0 cholesterol, 481mg sodium, 24g carbohydrate (5g sugars, 6g fiber), 7g protein.

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Reviews

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Average Rating:
  • ELLEN54
    Jan 6, 2018

    Have made this before and will make again. One of my favorite.

  • PRODRWD1
    Sep 12, 2013

    Nice one

  • prodrwd2
    Sep 12, 2013

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  • Meesh233
    Feb 11, 2011

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

  • KerryKJordan
    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!!

  • dbrooke
    Dec 19, 2010

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