Black Bean Soup

by , Updated April 25, 2017
black beans
Diana Rattray

This flavorful soup is a snap to prepare with canned beans, chicken broth, and salsa. Serve the black bean soup with a dollop of sour cream, shredded Monterey Jack cheese, and chopped green onions or diced tomatoes. Use a medium salsa and extra hot sauce if you like a spicy black bean soup.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes



  1. In a large saucepan or Dutch oven heat the canola oil over medium heat. Add the onion, garlic, cumin, and chili powder. Saute for about 3 to 4 minutes, until onion is tender.
  2. In a bowl, combine 2 cans of the black beans with the chicken broth; puree in the blender in batches.
  3. Add the pureed beans to the onion mixture. Stir in the remaining can of beans, lime juice, the salsa, and green chile peppers. Add hot sauce, to taste. Bring to a boil; reduce heat to low and simmer for 30 minutes.
  4. Ladle into bowls and top with a dollop of sour cream, if desired, along with shredded cheese and chopped green onions or diced tomatoes.

Serves 6

Calories per serving: 277


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