Black Bean Vegetable Soup

Black Bean Vegetable Soup

gregscher 0

"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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35 m servings 232 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 41.7g
  • 13%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 1332 mg
  • 53%

Based on a 2,000 calorie diet

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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. Heat oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic until onion is softened, about 5 minutes. Stir chili powder and cumin into onion mixture; cook and stir until evenly coated, about 2 minutes.
  2. Pour broth over onion mixture and add 1/2 of the black beans, corn, and black pepper. Bring broth mixture to a boil.
  3. Blend tomatoes and remaining 1 1/2 cans black beans together in a food processor or blender until smooth; pour into broth mixture. Reduce heat to low, cover pot, and simmer until carrots are tender, 10 to 15 minutes.


  • Cook's Note:
  • Substitute beef broth for chicken broth if desired.