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Black Bean Soup


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  • 1/2 cup carrot, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 1/4 cup (or less) cilantro, minced
  • 3 cans black beans (low sodium preferred)
  • 2 cans Rotel (one original and one extra spicy)
  • 1 can Mexi-corn (regular corn will do)
  • 2 tablespoons cooking oil
  • 2 fresh medium banana peppers, chopped (optional)
  • 1 fresh jalapeno pepper, chopped (optional)
  • 1 pinch garlic salt (optional)
  • flour/corn tortillas
  • 1 lb. cooked ground beef/turkey (optional)


Servings 6


Step 1

Chop vegetables into bite-size pieces. Heat oil in a Dutch oven. Add all vegetables and seasonings to the Dutch oven, except cilantro.

Cook over medium heat until tender. Add all remaining ingredients. Bring to a boil and then simmer covered for 20 minutes or more; stirring occasionally.

Serve with flame-warmed tortillas for a perfectly authentic Mexican flavor.


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