A fast and easy recipe for black bean soup sure to delight your taste buds.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large pot over medium heat. Stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender. Mix in 1 can black beans and chicken broth.

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  • In a blender, puree remaining can of beans until smooth. Mix into the pot. Bring soup to a boil. Reduce heat to low. Mix in ham, cumin, salt, and pepper. Simmer 20 minutes. Garnish with Cheddar cheese and sour cream to serve.

Nutrition Facts

349 calories; 28.8 g total fat; 68 mg cholesterol; 1257 mg sodium. 6.7 g carbohydrates; 16.2 g protein; Full Nutrition

Reviews (171)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/20/2008
This recipe was awesome! I did make some of the suggested changes. I used a red pepper, 1 stalk of celery, about 1/4 C. of frozen corn, a healthy dash of cayenne, 4 cloves of garlic and 1/2 tsp. of cumin. Once done, I stirred in the juice of 1/2 a fresh lime. Also, I salted the veggies while sauteing in the beginning, so I didn't use any more in the recipe. Garnished with sour cream, salsa, cilantro, and finely grated cheddar-jack cheese. We had corn muffins on the side to dip in the soup. My husband, who is not a big bean eater loved it. Thanks for the post! Read More
(80)

Most helpful critical review

Rating: 3 stars
09/15/2010
I liked it - Shem was underwhelmed Read More
(4)
203 Ratings
  • 5 star values: 157
  • 4 star values: 43
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/20/2008
This recipe was awesome! I did make some of the suggested changes. I used a red pepper, 1 stalk of celery, about 1/4 C. of frozen corn, a healthy dash of cayenne, 4 cloves of garlic and 1/2 tsp. of cumin. Once done, I stirred in the juice of 1/2 a fresh lime. Also, I salted the veggies while sauteing in the beginning, so I didn't use any more in the recipe. Garnished with sour cream, salsa, cilantro, and finely grated cheddar-jack cheese. We had corn muffins on the side to dip in the soup. My husband, who is not a big bean eater loved it. Thanks for the post! Read More
(80)
Rating: 5 stars
08/20/2008
This recipe was awesome! I did make some of the suggested changes. I used a red pepper, 1 stalk of celery, about 1/4 C. of frozen corn, a healthy dash of cayenne, 4 cloves of garlic and 1/2 tsp. of cumin. Once done, I stirred in the juice of 1/2 a fresh lime. Also, I salted the veggies while sauteing in the beginning, so I didn't use any more in the recipe. Garnished with sour cream, salsa, cilantro, and finely grated cheddar-jack cheese. We had corn muffins on the side to dip in the soup. My husband, who is not a big bean eater loved it. Thanks for the post! Read More
(80)
Rating: 5 stars
12/18/2006
Both my husband and I loved it (and he's not a fan of soups, or beans, or veggies). My adjustments include: subbing 1 can of refried black beans for 1 can of black beans, thereby eliminating need for blender. Used red bell pepper instead of green (YUM), garlic powder instead of garlic, 2 carrots instead of 1, omitted ham because none on hand, added juice of 1/2 a lime. It was fabulous! Garnished with fresh cilantro, sour cream, salsa, fried tortilla strips. Will definitely make again. This is a very mild version, could spice it up if preferred. Quick and easy. Read More
(59)
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Rating: 5 stars
02/27/2008
Made this the other evening and we LOVED it! Made it exactly as written but left out the ham. I ran it all through the food processor, thinking that I wanted a little texture in the soup, but after trying it, I think I'd prefer it being smoother. Next time I will use the blender and puree it. It was kind of a weird color and looked a little strange while cooking, but it tasted fantastic! It was even better for lunch the next day! Highly recommend! Read More
(26)
Rating: 5 stars
02/28/2006
I loved this recipe! I prefer a 'smooth" black bean so when finished cooking I pureed it in a blender. It took me straight back to Mexico (where I think the best black bean soup is found). Thanks for a great recipe. Read More
(20)
Rating: 5 stars
01/05/2008
AMAZING!!! I added an extra carrot and 1/2 tsp cumin. Once I added all the ingedients I used an immersion blender and blended the whole soup. I served it with cheese and fried tortilla strips. This is absolutely delicious and will become a regular on our menu! Read More
(14)
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Rating: 5 stars
02/10/2006
I was a bit skeptical of this at first but this was absolutely DELICIOUS!! Read More
(14)
Rating: 5 stars
10/29/2009
My modifications included red pepper instead of green sea salt 2 stalks celery 2 carrots lots more cumin adobo and cayenne pepper. I also used vegetable stock instead of chicken broth. It was great and hearty and thick. I omitted the ham sour creeam and cheese because I am vegetarian I think next tiem I will add tomatos for more of a chili feel. Read More
(10)
Rating: 4 stars
02/10/2008
This was a big hit among my vegetarian vegan and meat-eating roommates! Loved it. I skipped the ham and the green pepper. It reheated very well. I served it with cheddar biscuits. Read More
(10)
Rating: 5 stars
05/16/2007
I have made this recipe several times and our whole family likes it. I have made it with a can of refried beans instead of blended black beans and we prefer it that way. I also add extra carrots and garlic and pass on the sour cream. Read More
(8)
Rating: 3 stars
09/15/2010
I liked it - Shem was underwhelmed Read More
(4)