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Black Bean Vegetable Soup

"Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn."
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50 m servings 164 cals
Original recipe yields 8 servings (6 - 8 servings)


  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 683 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
  2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

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Read all reviews 937
  1. 1277 Ratings

Most helpful positive review

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 o...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 o...

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); us...

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 ...

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 w...

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 t...

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 an...

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 ...

Wonderful--I was not disappointed--my 13-yr-old son couldn't eat enough of it and said it was the best soup I ever made. My only addition was to add celery and I cooked it longer than suggested...

Excellent soup, and I'm not even that crazy about vegetable soups! I added an additional can of black beans, a little bit of celery, some green bell pepper and some mexican spices. I simmered ...