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Black Bean Soup


302 calories, 5g fat, (1g sat.), 19g protein

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Rate this recipe 4.5/5 (13 Votes)


  • 1 1/2 tablespoons canola oil
  • 1 medium onion, diced $
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, seeded and diced $
  • 4 carrots, diced (about 1 cup) $
  • 3 ribs celery, thinly sliced $
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 6 cups low-sodium chicken broth
  • 4 15-oz. cans black beans, drained and rinsed
  • Salt and pepper
  • 6 tablespoons low-fat Greek yogurt $
  • 2 tablespoons chopped cilantro $


Preparation time 25mins
Cooking time 45mins
Adapted from


Step 1

1. Warm oil in a large saucepan over medium-high heat. Add onion, garlic, bell pepper, carrots and celery; cook, stirring occasionally, until softened, about 12 minutes. Add chili powder and cumin. Sauté for about 3 minutes.
2. Stir in broth and beans, then bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally. Remove 2 cups of soup and puree in a blender. Stir pureed soup back into pot and cook 5 minutes longer. Season with salt and pepper.
3. Spoon soup into bowls, top with yogurt and cilantro and serve.

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