Black Bean Vegetable Soup Recipe

More Recipes Like This See all

ADVERTISE WITH US

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

Reviews More Reviews

Most Helpful Positive Review

Feb 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!

—HBOMBS

See full review »

Most Helpful Critical Review

Sep 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.

—Laura

See full review »

934 Ratings

See other versions of this recipe!

Feb 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!

—Bek

See full review »

Feb 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!

—LIZLAROO

See full review »

Feb 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.

—lightly salted

See full review »

Feb 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.

—Moni_Stout

See full review »

Sep 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!

—CHEF ANDRE

See full review »

Jul 13, 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.

—VALIERRAN

See full review »

ADVERTISE WITH US

Nutrition

Calories
164 kcal
8%

Carbohydrates
26.9 g
9%

Cholesterol
0 mg
0%

Fat
3.4 g
5%

Fiber
7.8 g
31%

Protein
7.6 g
15%

Sodium
683 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Black Bean Vegetable Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 164
Calories from Fat: 31

% Daily Value *
Total Fat 3.4g 5 %
Saturated Fat 0.4g 2 %
Cholesterol 0mg 0 %
Sodium 683mg 27 %
** Potassium 259mg 7 %
Total Carbohydrates 26.9g 9 %
Dietary Fiber 7.8g 31 %
Protein 7.6g 15 %
Sugars 4.3g
Vitamin A 69 %
Vitamin C 12 %
Calcium 9 %
Iron 35 %
** Thiamin 6 %
** Niacin 7 %
** Vitamin B6 6 %
** Magnesium 6 %
** Folate 12 %

* 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.