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4.5 from 2 votes
Black Bean Soup
Prep Time
10 mins
Cook Time
16 mins
Total Time
26 mins
Delicious, easy and quick Black Bean Soup using canned beans and refrigerated salsa!
Course: Soup
Cuisine: Mexican American
Servings: 4
Calories: 311 kcal
Author: Cooking Light Dinnertime Survival Guide by Sally Kuzemchak
  • 1 teaspoon olive oil
  • 1/4 cup chopped onion
  • 1 clove garlic ,minced
  • 2 cups organic vegetable broth
  • 1/2 teaspoon Spanish smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 2 15-ounce cans unsalted black beans, rinsed and drained
  • 1/2 cup refrigerated fresh salsa
  • 3/8 teaspoon salt
  • 1 4.5 ounce can chopped green chiles, drained
  • 1 diced peeled avocado ,optional
  • 1 tomato chopped (optional)
  • Chopped fresh cilantro ,optional
  • sour cream optional
  1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic;saute 3 minutes or until tender. Add broth and next 4 ingredients (through beans); bring to a boil. Cover, reduce heat, and simmer 10 minutes.
  2. Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Add pureed soup to remaining soup in pan. Stir in salsa, salt,and green chiles; cook over medium heat 3 minutes or until throughly heated.
  3. Ladle soup into each of 4 bowls; top with avocado, tomato, cilantro, and sour cream, if desired.
Recipe Notes

Nutritional information does not include the optional sour cream 

Recipe from Cooking Light Dinnertime Survival Guide

Nutrition Facts
Black Bean Soup
Amount Per Serving
Calories 311 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 1747mg76%
Potassium 1083mg31%
Carbohydrates 10g3%
Fiber 19g79%
Sugar 3g3%
Protein 14g28%
Vitamin A 860IU17%
Vitamin C 17.8mg22%
Calcium 104mg10%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.