Heddy's Black and Red Bean Soup

Heddy's Black and Red Bean Soup


"A yummy soup that even picky kids will love! Red beans and black beans are mildly seasoned and simmered in vegetable broth. With these ingredients this is a healthy vegetarian soup with a complete protein. If you add the chili powder, leave out the maple syrup. It totally changes the taste. Garnish with sour cream, green onions and tortilla chips for a festive meal. This is great served with cornbread."

Ingredients 45 m {{adjustedServings}} servings 209 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 800 mg
  • 32%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large pot over medium-high heat. Add the onion, celery, carrots and garlic; cook and stir for a few minutes to release the flavors. Season with maple syrup, cumin, chili powder, and black pepper. Pour in the vegetable broth, black beans, 1 can of red beans, and corn. Bring to a boil.
  2. Meanwhile, combine the remaining can of red beans and crushed tomatoes in the container of a large food processor or blender. Process until smooth. Pour into the soup pot, and stir to blend. Reduce heat to medium, and simmer for 15 minutes.
Tips & Tricks
Creamy Italian White Bean Soup

See how to make a healthy Italian-style white bean soup with fresh spinach.

Herbed Rice and Spicy Black Bean Salad

Watch how to make this easy, healthy dish.


  • Hints
  • With my weak blender I pour the water from the can of corn right into the blender, when I dump the corn in the pot of soup. That way, when I add the last can of red beans and the tomatoes into the blender there is enough liquid to process it all.
  • This freezes well, and some say it tastes even better as leftovers on the second or third day.
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Reviews 26

  1. 37 Ratings


Just wanted to clarify- with the 2 optional ingredients, do not leave them both out. You should choose one or the other of them. If you choose the chili powder (add it right before the broth) the flavor is kind of reminiscent of chili, if you leave out the chili powder and use the maple syrup instead, you get my 8 year old daughter's favorite soup in the world.;-) Of course, you may substitute chicken broth for the vegetable broth, and it still tastes wonderful, but obviously it is no longer vegetarian. Enjoy!


awesome! I'm not sure why, even though I chose to make this recipe, I wasn't that thrilled about it while making it. GREAT flavor! I halved the recipe (dummy me forgot to get 2 cans of each bean. Next time I'll go un-canned and do dryed beans, fresh tomatoes, etc.


YUM!! My family absolutely loved this recipe, even my children. I had to substitute one of the cans of red beans for white beans and it still came out just great. I added in the maple syrup and 1 tbls of the chili powder. I also added in 4 servings of whole grain brown rice while simmering to add more "bulk" to the soup. We grated cheddar cheese over the tops of our bowls and let it melt....soooo good! This recipe made a huge pot that will feed my family of 4 for 2 meals, and cost less than $5!! Thanks for sharing this one!