Black Bean and Tomato Soup Recipe -
Black Bean and Tomato Soup Recipe
  • READY IN 45 mins

Black Bean and Tomato Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 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.

Most Helpful Critical Review
Jan 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!


9 Ratings

Sep 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!

Jul 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

Dec 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.

Nov 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. ??


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  • Calories
  • 237 kcal
  • 12%
  • Carbohydrates
  • 42.3 g
  • 14%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 1.5 g
  • 2%
  • Fiber
  • 15.9 g
  • 64%
  • Protein
  • 15.7 g
  • 31%
  • Sodium
  • 1143 mg
  • 46%

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

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