Quick Black Bean Soup

Quick Black Bean Soup

24
Jenny Wells 1

"Quick and easy black bean soup. Substitute vegetable broth for chicken broth and omit sour cream to make vegetarian."

Ingredients

25 m {{adjustedServings}} servings 351 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

24
  1. 31 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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

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