Quick Black Bean Soup

Name: Quick Black Bean Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 2 (15 ounce) cans black beans; 1 (15 ounce) can diced tomatoes with green chile peppers, drained; 2 (15 ounce) cans chicken broth, divided; 1 ½ teaspoons ground cumin; 1 teaspoon salt; 1 teaspoon ground black pepper; ¼ teaspoon cayenne pepper; 1 (15 ounce) can black beans; 3 cups hot cooked rice; 6 tablespoons sour cream, for topping

Rating: 4.7 stars

77 Ratings
62 Reviews
9 Photos

Quick and easy black bean soup. Substitute vegetable broth for chicken broth and omit sour cream to make vegetarian.

By Jenny Wells

Recipe Summary

prep:

10 mins

cook:

15 mins

total:

25 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

Drain some of the liquid from 2 cans black beans.

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Step 2

Put 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan and add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook for 15 minutes.
Step 3

Put 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top with 1 tablespoon sour cream.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:

351.2 calories; 16.7 g protein; 61.8 g carbohydrates; 9.9 mg cholesterol; 2176.5 mg sodium. Full Nutrition

Reviews (62)

Most helpful positive review

Thanosleroy666

04/27/2013

I'm laying on the couch absolutely stuffed on this soup... It was so good it may have killed me. O.o To the poster. I'm pretty sure (almost positive) that if you substitute veggie for chicken stock its vegetarian if you remove the sour cream from it it should be VEGAN if I'm not mistaken:))))! (only about 80% sure on that). This soup DESERVES its 5 star ratings. It not only serves as a perfectly tasty recipe stand alone it is SUPER versatile! I made my BB's from scratch used half of my own homemade salsa and half a can of tomatoes because I'm bad and didn't see they didn't have green chilies in them. Topped it with a tiny bit of cheddar sour cream and cilantro... AMAZING!! Thanks a ton. Joe Read More

Helpful

(29)

Most helpful critical review

12/13/2015

The simplicity of the recipe appealed but I overlooked the step about draining the beans so I had a very thin soup. I boiled it down on medium heat until it reduced and thickened. Then it was delicious but I do think the amount of pepper and cayenne made it far too spicy for many tastes and should have been optional to taste. As to Fran's rating that said it was too high in sodium with lower sodium choices in beans and broth that was easily adjusted. And I agree with others who said salt could be omitted. I enjoyed adding chopped green onions and cheese. Read More

Helpful

(1)

77 Ratings

5 star values: 57
4 star values: 17
3 star values: 3
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Thanosleroy666

04/27/2013

Helpful

(29)

Thanosleroy666

04/27/2013

Helpful

(29)

ExM

01/21/2013

It's -7 degrees in Wisconsin and this is just what the doctor ordered! PS - threw in some sauteed garlic and onions Read More

Helpful

(17)

mrs.bee

09/18/2013

I loved this! I hate it when people give a recipe 5 stars and then make a bunch of changes but I do have to agree with another reviewer in that next time I will only put 1 can of beans in the blender and use 2 whole. Also I didn't add the cayenne because I have young kids but it was spicy enough without it. Last I omitted the salt. I figured there was enough between the broth and the canned beans. Read More

Helpful

(15)

Cynthia Tweedly

12/04/2013

I would have given it 5 stars - it is delicious - but I wished that the ingredients were listed better. I saw 2 cans of beans and as I followed the recipe I got down to another can needed (luckily I did not have to run out as I had one more). It would have been so much easier to list 3 cans in the beginning. Also I added some oregano and more cumin. Really good! Read More

Helpful

(8)

lisa

03/09/2013

So so so good! Unbelievably easy & delicious!! No changes made. Read More

Helpful

(6)

HAVANA217

02/28/2013

This is absolutely delicious! I didn't have the diced tomatoes w/chilies so subbed salsa instead. Read More

Helpful

(6)

D Step

07/12/2014

Loved it! I made it with dried black beans... just doubled the chicken broth and added garlic onion and a jalapeno. Yum! Read More

Helpful

(4)

Miche9

06/14/2013

LOVED how easy this was! I kicked up the cayenne to 1/2 tsp and only used 1 can of chicken broth. I wanted a thicker soup so adding the second can would have made it thinner. We topped the soup with mexican cheese sour cream scallion and fresh cilantro! The rice isn't needed but if you use two cans of broth you might need it. Read More

Helpful

(4)

Mena

05/25/2013

My husband and kids loved this soup! Used salsa instead. Taste fine with or without rice. Read More

Helpful

(3)

12/13/2015

Helpful

(1)

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Nutritional Information

Quick Black Bean Soup

Servings Per Recipe: 6
Calories: 351.2

% Daily Value *

protein: 34 %

carbohydrates: 20 %

exchange other carbs:

dietary fiber: 63 %

sugars:

fat: 7 %

saturated fat: 11 %

cholesterol: 3 %

vitamin a iu: 8 %

niacin equivalents: 47 %

vitamin b6: 17 %

vitamin c: 17 %

folate: 46 %

calcium: 12 %

iron: 31 %

magnesium: 34 %

potassium: 22 %

sodium: 87 %

thiamin: 46 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.