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Rating: 4.23 stars
22 Ratings
  • 5 star values: 8
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This is a modified version of a recipe that I found on another site. Either canned or cooked black beans can be used. This soup freezes well and I usually double or triple the recipe to have enough to freeze for later.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.

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  • Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.

Nutrition Facts

237 calories; protein 15.7g; carbohydrates 42.3g; fat 1.5g; cholesterol 2.2mg; sodium 1142.6mg. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/30/2012
I used homemade chicken stock and I chose not to add the yogurt as it was optional. Because I do NOT care for Ro-Tel I used a can of petite diced tomatoes and one 4 ounce can diced mild green chilies instead. This soup is fabulous. I am both a working mother and working with a tight budget this was able to be made in less than 20 minutes could be kept warm in a crockpot until my family got home and could be served with grilled cheese sandwiches (which can be easily made by Daddy) with easy clean up. PLUS the family loved the soup. NO leftovers. Read More
(39)

Most helpful critical review

Rating: 3 stars
01/03/2015
Not bad. I followed the recipe with the exception of omitting the yogurt (as I currently don't do dairy). I thought it was missing something but maybe the yogurt would have made the difference. Thanks for sharing! Read More
(1)
22 Ratings
  • 5 star values: 8
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/30/2012
I used homemade chicken stock and I chose not to add the yogurt as it was optional. Because I do NOT care for Ro-Tel I used a can of petite diced tomatoes and one 4 ounce can diced mild green chilies instead. This soup is fabulous. I am both a working mother and working with a tight budget this was able to be made in less than 20 minutes could be kept warm in a crockpot until my family got home and could be served with grilled cheese sandwiches (which can be easily made by Daddy) with easy clean up. PLUS the family loved the soup. NO leftovers. Read More
(39)
Rating: 4 stars
09/24/2012
This was very good! From an ingredients perspective I did not change a thing (didn't use the yogurt but garnished with Sour Cream)but from a preparation perspective I did make a few alterations to hide the veggies from my children. I threw the cooked onions/garlic and the Rotel into the food processor with the beans and broth. It came out great and I suspect the leftovers will be better tomorrow. The soup appears to be thickening up a bit in the fridge. Thanks for sharing! Read More
(16)
Rating: 4 stars
11/20/2014
I used vegetable broth instead of chicken broth, left out the yogurt and garnished with sour cream. I also drained the black beans. We (me AND my sometimes-picky kids) LOVED it, after adding some salt. I only realized there was none in the recipe after we sat down to eat. Oh, I also threw the Rotel into the food processor with the beans, because my son prefers tomatoes he can't see. ?? Read More
(5)
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Rating: 4 stars
07/05/2014
I really loved this recipe but I did make a few changes to it: after the garlic/onions were tender I added some finely chooped carrots (I try to add lots of veggies to soup finely chopped to make it healthier); then I added some Red Hot (hot sauce) and waited til carrots got a bit tender. Then I added everything as indicated in recipe but added a can of NON-PUREED black beans & about 1/2 c. of chicken broth. I cooked it as directed adding about a cup of corn at end some shredded cheese for garnish and it was WONDERFUL! So glad I found this recipe. (Next time I might add some chopped zucchini too for more veggies!) Oh and I didn't use yogurt--used sour cream for garnish though.:D Read More
(2)
Rating: 3 stars
01/03/2015
Not bad. I followed the recipe with the exception of omitting the yogurt (as I currently don't do dairy). I thought it was missing something but maybe the yogurt would have made the difference. Thanks for sharing! Read More
(1)
Rating: 4 stars
12/28/2014
Tasty! I started making it only to realize I didn't have the can of tomatoes that I thought I had so I used a can of tomato sauce instead and then added two diced tomatillos. I also added a handful of baby carrots to the puree to sneak in a big more texture and veggies and added one diced yellow bell pepper that I roasted on the stove top. Omitted the yogurt. Very good flavor and simple to make. Read More
(1)
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Rating: 4 stars
01/22/2020
Great seasonings to make the black beans. Enjoyed it. Read More
(1)
Rating: 4 stars
10/18/2017
I liked this recipe. it was really simple and delicious! I omitted the cilantro and pepper flakes because I forgot to pick some up but I also added chili powder corn and chicken. It had a great southwest flavor to it. Will definitely make again:) Read More
Rating: 5 stars
01/14/2020
This is a wonderful spicy black bean soup! My husband loved it!! Read More