Black Bean Vegetable Soup

Black Bean Vegetable Soup

823

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

50 m servings 164 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

823
  1. 1125 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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...

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! I made mine with chicken stock and chopped the carrots in the food processor because I don't like cooked carrots, but wanted the flavor....it was wonderful! My fiance and I rea...