Recipe by Pam Anderson
"This satisfying soup becomes a complete meal when served with rice."
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1 1/2 cups
green bell pepper, cut into medium dice
garlic cloves, minced
2 (15.5 ounce) cans
black beans, drained
chicken broth, divided
Salt and ground black pepper, to taste
low-fat sour cream
Delicious, nutritious and quick dinner. I added a cup of cubed ham, and served with corn bread. My whole family enjoyed it. Tastes even better the next day. A keeper!
This was excellent. I only pureed about 3/4 of the soup, because I like my soup a little bit lumpy.
Very Good!!! I added a few things, Cilantro, chili powder, & Chipolte tabasco. Great recipe!
this was easy and very good. however, i think next time i'll only puree half of it - it was just too much on the liquid side for our tastes. I paired it with black olive and mushroom quesadillas and added avocado slices on top of the soup - the first meatless dinner that my husband hasn't asked "where's the meat?"
The second time I made this, I used "D's Famous Salsa" (also on allrecipes.com) in it, along with a little extra cilantro and a squeeze of lime on the soup and it was AMAZING!
Even without these additions, it is a delicious soup.
This recipe is awesome. I added some red bell peppers and a couple serrano chili's and topped it with some mexican cojita cheese. YUM! It is perfect for leftovers for the entire week. Great Recipe
Quick & Easy Very Taste Dish
This soup is delicious and easy to make. I put a little bit of rice and 1/2 a slice of swiss cheese in my bowl. I recommend eating it with natural tortilla chips.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean Soup with Salsa
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 323
** Calories from Fat: 88
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