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Quick Black Bean Soup

Quick Black Bean Soup

Jenny Wells

"Quick and easy black bean soup. Substitute vegetable broth for chicken broth and omit sour cream to make vegetarian."
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25 m servings 351 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 61.8g
  • 20%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 2177 mg
  • 87%

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

  • Cook

  • Ready In

  1. Drain some of the liquid from 2 cans black beans.
  2. Put 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan and add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook for 15 minutes.
  3. Put 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top with 1 tablespoon sour cream.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 45
  1. 56 Ratings

Most helpful positive review

I'm laying on the couch absolutely stuffed on this soup... It was so good it may have killed me. O.o To the poster. I'm pretty sure (almost positive) that if you substitute veggie for chicke...

Most helpful critical review

The simplicity of the recipe appealed but I overlooked the step about draining the beans so I had a very thin soup. I boiled it down on medium heat until it reduced and thickened. Then it was de...

Most helpful
Most positive
Least positive

I'm laying on the couch absolutely stuffed on this soup... It was so good it may have killed me. O.o To the poster. I'm pretty sure (almost positive) that if you substitute veggie for chicke...

It's -7 degrees in Wisconsin and this is just what the doctor ordered! PS - threw in some sauteed garlic and onions

I loved this! I hate it when people give a recipe 5 stars and then make a bunch of changes, but I do have to agree with another reviewer in that next time I will only put 1 can of beans in the ...

I would have given it 5 stars - it is delicious - but I wished that the ingredients were listed better. I saw 2 cans of beans and as I followed the recipe I got down to another can needed (luck...

So, so, so good! Unbelievably easy & delicious!! No changes made.

This is absolutely delicious! I didn't have the diced tomatoes w/chilies, so subbed salsa instead.

Loved it! I made it with dried black beans... just doubled the chicken broth and added garlic, onion and a jalapeno. Yum!

LOVED how easy this was! I kicked up the cayenne to 1/2 tsp and only used 1 can of chicken broth. I wanted a thicker soup so adding the second can would have made it thinner. We topped the so...

Liked the ease of preparation. I added onions, peppers and salsa to the recipe for some added vegetables and flavor.

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