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Texas Black Bean Soup

This hearty meatless stew made with convenient canned items is perfect for spicing up a family gathering on a cool day. It tastes like it's made with love and yet it requires so little time and attention. —Pamela Scott, Garland, Texas.
  • Total Time
    Prep: 5 min. Cook: 4 hours
  • Makes
    10 servings (2-1/2 quarts)


  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes or Mexican stewed tomatoes, cut up
  • 1 can (14-1/2 ounces) diced tomatoes or diced tomatoes with green chiles
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (11 ounces) Mexicorn, drained
  • 2 cans (4 ounces each) chopped green chiles
  • 4 green onions, thinly sliced
  • 2 to 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried minced garlic


  • In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-6 hours or until heated through.
Nutrition Facts
1 cup: 91 calories, 0 fat (0 saturated fat), 0 cholesterol, 609mg sodium, 19g carbohydrate (6g sugars, 4g fiber), 4g protein.

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Average Rating:
    Nov 22, 2020

    Enjoyed the soup. While it was not too spicy for me with 2 1/2 TBSP of chili powder..........I would reduce the amount used next time as it was a bit over-powering for me.

  • Flutterbuy3
    Nov 17, 2020

    Excellent soup, will make again and again!! Sorry its so embarrassing for the Texas name, make it the Oregon Black Bean Soup, we are proud of good food!!

  • naduah
    Oct 17, 2020

    This was delicious! Made just as stated. Nancy, you shouldn't rate when you didn't even make it. Just because it says Texas??

  • sherry
    Oct 15, 2020

    You can't beat this for fast and easy - used mushroom broth because we like vegetarian soups - cooked 6 hours on low since all ingredients are already cooked. It is delicious as is with corn muffins and a dollop of sour cream and a little cheese and scallions on top, but I can think of other additions we will try in the future (tortilla chips, maybe some different veggies etc) this is one of those recipes you can tweak all day and have a great dinner waiting when you come home. BTW - why waste everyone's time posting a "review" when you haven't tried a recipe or made so many changes, it is no longer the recipe? I always check reviews before trying, and these are my pet peeve.

  • cathiemh
    Oct 8, 2020

    Hey Nancy, that's like saying you don't like a movie without seeing it! It's a recipe, we can take it or leave it. And yet you rated it without even attempting to make it - Wow

  • MaryJFisher
    Oct 7, 2020

    Nancy why give something a bad rating that you haven't tried? Just because you don't like the name...

  • Harbertx4
    Oct 7, 2020

    This was great and so easy. No mexicorn in my store so sautéed some frozen peppers and onions and omitted the scallions. Topped with a sprinkle of cheddar cheese and served with corn bread. It was a hit at my house. Could easily add ground beef, turkey or sausage.

  • Nancy
    Oct 6, 2020

    This recipe surely didn't come from TEXAS!!! Maybe from someone living in Texas! I wouldn't even try cooking it!

  • Jana
    Apr 6, 2020

    This is fantastic! I didn’t have the exact ingredients so I used what I had on hand. It tasted delicious. Thanks for sharing.

  • Tlb67
    Apr 6, 2020

    This is a really good recipe! I did not use a slow cooker; cooked it all in one pot on the stove. I added onions and bell peppers and also some diced chicken breast. I also cut back to one can of black beans but this was an easy and delicious recipe! I will be making this again.