Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn.

Anonymous

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
8
Yield:
6 - 8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

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  • Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Nutrition Facts

165 calories; protein 7.6g 15% DV; carbohydrates 26.9g 9% DV; fat 3.4g 5% DV; cholesterol 0mg; sodium 683.4mg 27% DV. Full Nutrition
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Reviews (982)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/06/2004
This soup is absolutely delicious! I made a few changes to make it thicker and tastier. I added 3 cloves of garlic, added extra chili powder, added 2.5 cups of chicken broth instead of 4 cups of vegetable stock, added chopped celery (2 stalks) when I added the corn, and used 3 cans of beans instead of 2 (1.5 in the blender and 1.5 as whole beans). I like using the Del Monte Fiesta Corn when making this recipe because the pieces of pepper add a little more spice. All in all, a GREAT soup. I made it for my parents and my 13-year old sister and we ate the entire pot in one sitting. My sister is the pickiest eater ever and she loved it, so that says alot about how good it was. Thanks so much for sharing this with us, DeeDee! Read More
(718)

Most helpful critical review

Rating: 3 stars
09/23/2010
I only gave it three stars because of a lot changes I made to the recipe based on other reviewers. I used more beans, used chicken broth instead of veggie broth, added more cumin, and more chili powder, also used fresh cilantro and a little sour cream. After all the changes it still wasn't quite perfect, still good though. Next time I will add more garlic and throw in another type of bean. The recipe is a keeper if changes are made but you can do almost anything you want with it and still have a pretty decent easy soup recipe. Read More
(16)
1350 Ratings
  • 5 star values: 907
  • 4 star values: 337
  • 3 star values: 73
  • 2 star values: 22
  • 1 star values: 11
Rating: 5 stars
02/06/2004
This soup is absolutely delicious! I made a few changes to make it thicker and tastier. I added 3 cloves of garlic, added extra chili powder, added 2.5 cups of chicken broth instead of 4 cups of vegetable stock, added chopped celery (2 stalks) when I added the corn, and used 3 cans of beans instead of 2 (1.5 in the blender and 1.5 as whole beans). I like using the Del Monte Fiesta Corn when making this recipe because the pieces of pepper add a little more spice. All in all, a GREAT soup. I made it for my parents and my 13-year old sister and we ate the entire pot in one sitting. My sister is the pickiest eater ever and she loved it, so that says alot about how good it was. Thanks so much for sharing this with us, DeeDee! Read More
(718)
Rating: 5 stars
02/16/2006
This soup is some of the best I've ever tasted! BUT, after reading a few reviews about it being 'watery' and 'bland', I: reduced the broth to 2 cups; added an extra can of beans (not pureed); used 2 tsp cumin; 2 cloves of garlic; added 1/3 c cilantro; plus I left out the corn. With a little Greek yogurt (or sour cream) on top... WOW!! Incredible. Thanks for the recipe! Read More
(367)
Rating: 5 stars
02/06/2004
This is a wonderful soup recipe!!! I followed directions exactly the first time, but the second time around added a zucchini and about 1T of chopped fresh cilantro; used frozen corn instead of canned (less sodium); garnished with shredded Mont.Jack cheese and served with warm buttered flour tortillas. Perfect! Read More
(251)
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Rating: 5 stars
02/06/2004
Fantastic soup! I added about a cup of celery, a green pepper, and a sprinkling of thyme with the cumin and chili powder. I also cut down on the vegetable stock to 2 1/2 cups(thanks to those who advised against 4 cups), but added another 1/2 cup when re-heating because it thickened after the first meal. Filling, very tasty, very healthy wonderful soup. Read More
(95)
Rating: 5 stars
02/06/2004
This recipe is wonderful! Usually black bean soup is thick and tastes like nothing but black beans. I actually like the boring old black bean soup that I just described but this recipe is ten times better! You can taste the onions and carrots and corn. It has wondeful flavor! I will definitely be making this again. I put a little bit of shredded cheese on top. Read More
(80)
Rating: 5 stars
07/14/2003
This was fantastic. I was in the mood more for a stew than a soup so I made a few changes...added a pound of thin sliced beef strips (marinated) a few more carrots and some green pepper and sauted it all with the onion and garlic. Drained it and finished the recipe as its written (3 c stock instead of 4)...except that I added 3/4 cup rice at the end making a delicious thick hearty stew. Mmmmm...a feast served with garlic bread and applesauce. Read More
(69)
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Rating: 5 stars
09/12/2003
This is delicious! It tasted good on a warm summer night and I can't wait to make it for winter meals. Recommend using less broth (2 1/2 to 3 cups) to make it thicker. It has a great texture and flavor! thanks for sharing the recipe! Read More
(59)
Rating: 5 stars
02/06/2004
Wonderful--I was not disappointed--my 13-yr-old son couldn't eat enough of it and said it was the best soup I ever made. My only addition was to add celery and I cooked it longer than suggested as I cut my vegetables in chunks as we like it that way so it took a little longer for the vegetables to cook--also extra cooking time helped thicken it. Nutritious delicious and economical--what more could you ask? Definitely a Must Try! I'll be making again soon. Read More
(53)
Rating: 5 stars
01/19/2011
Excellent soup and I'm not even that crazy about vegetable soups! I added an additional can of black beans a little bit of celery some green bell pepper and some mexican spices. I simmered mine for a few hours and added the corn and some arborio rice the last 30 minutes of cooking. Next time I'll throw in some spinach. This is definitely one of those soups you can add just about anything to and it comes out great. Thanks for the great recipe! Read More
(46)
Rating: 3 stars
09/23/2010
I only gave it three stars because of a lot changes I made to the recipe based on other reviewers. I used more beans, used chicken broth instead of veggie broth, added more cumin, and more chili powder, also used fresh cilantro and a little sour cream. After all the changes it still wasn't quite perfect, still good though. Next time I will add more garlic and throw in another type of bean. The recipe is a keeper if changes are made but you can do almost anything you want with it and still have a pretty decent easy soup recipe. Read More
(16)
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