Skip to main content

Black Bean Soup

A simple soup with black beans, tomatoes, herbs and a hint of lime. One-pot meal ready in an hour!
Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

A bowl of warming soup with black beans and vegetables, garnished with herbs.
Prep time: 15 minutes
Cook time: 45 minutes
Makes: 12 cups
Nutrition Facts: View label

Ingredients

1 Tablespoon vegetable oil
1 small onion chopped (about 1 cup)
4 cloves garlic, minced or 1 teaspoon garlic powder
1 can (15 ounces) diced tomatoes
2 cans (15 ounces each) black beans, drained and rinsed
2 potatoes, peeled and diced
4 cups water
½ cup chopped cilantro
1 Tablespoon cumin
⅓ cup lime juice or juice from 1 lime
hot sauce to taste

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Heat oil in a large pot over medium-high heat. Sauté the onion for 2 minutes. Add the garlic and tomatoes and cook for 2 minutes. Stir often.
  4. Add the beans, potatoes and water. Bring to a boil; then reduce to medium-low heat. Cover and cook for 20 minutes.
  5. Add the cilantro, cumin, lime juice and hot pepper sauce, if desired. Stir and cook for 10 minutes. Serve hot.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Cook your own dry beans. One can (15 ounces) is 1 ½ to 1 ¾ cups drained beans.
  • Try topping soup with non-fat sour cream, chopped cilantro and Baked Tortilla Chips.
  • Freeze extra lime juice to use later.

Comments

This soup was very flavorful! I made the recipe for a food pantry demonstration/taste event. One participant stated she could not believe there was no added salt in this dish and talked about additions she would make to the recipe including adding canned chicken which the pantry distributes. 

* I did not add the optional hot sauce to this dish

One child and his mother said that he never likes beans in a soup, but he ate this ALL up!

Tasty! The lightness of this soup was nice.

You might also like...

Recipes A to Z (without photos)

Red Wine Vinaigrette
Jar of vinaigrette dressing served on a salad.

Red Wine Vinaigrette

A combination of Italian spices, bright vinegar and tangy mustard makes a dressing to use in a variety of dishes.
Prepare:
10 minutes
Makes:
½ cup
Zucchini Stir-Fry
Small bowl with a tender zucchini and vegetable mix.

Zucchini Stir-Fry

Fast veggie stir-fry with lots of umami flavor. Ready in less than 30 minutes!
Prepare:
10 minutes
Cook:
10 minutes
Makes:
4 cups
Chicken and Pear Salad
Bowl of pear salad with a creamy dressing and raisins.

Chicken and Pear Salad

A creamy, crunchy, sweet and savory salad that is quick and easy to make.
Prepare:
15 minutes
Makes:
2 ½ Cups
Autumn Squash Bisque with Ginger
A bowl of smooth squash soup spiced with ginger and garlic is topped with yogurt and chopped parsley.

Autumn Squash Bisque with Ginger

Delicious squash soup seasoned with ginger and pear that’s easy and quick to make for lunch or dinner. Freezes well.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
10 cups
Strawberry Kiwi Flavored Water
Glasses of water with strawberry and kiwi slices.

Strawberry Kiwi Flavored Water

A delicious way to flavor your water!
Prepare:
5 minutes
Makes:
4 cups
Plant Part Salad
Wooden bowl filled with a variety of raw vegetables.

Plant Part Salad

Kids learn the parts of a plant and how to make a tasty salad with this recipe.
Prepare:
15 to 20 minutes
Makes:
12 cups