Recipe By Anonymous
Rating
Published Oct 31st
Prep 10m Cook 10m Additional - Ready In 20m
Servings 4 servings Calories 240.1

This soup is one of those last minute things I tossed together one night. It’s very simple and it takes about 5 minutes to put together.

Recipe Ingredients

  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1 ½ cups vegetable broth
  • 1 cup chunky salsa
  • 1 teaspoon ground cumin
  • 4 tablespoons sour cream
  • 2 tablespoons thinly sliced green onion

Cooking Directions

  1. 1 In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
  2. 2 Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
  3. 3 Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Nutrition Facts

  • Calories 240.1
  • Carbohydrate 34.5 g
  • Cholesterol 6.3 mg
  • Fat 5 g
  • Fiber 12.9 g
  • Protein 13.3 g
  • Saturated Fat 1.9 g
  • Sodium 1216.1 mg
  • Sugar 3.2 g

Reviews

  1. If you are looking for a Black Bean Soup recipe this isn't it. The taste of the salsa really overpowers the beans and it tasted more like salsa soup. I was disappointed and threw the soup away as it was inedible. Someone in the house thought it could be salvaged as a dip but I - Read more ...
  2. This was AMAZING!! I loved it. I modified the recipe by making it for 6.. 1 1/2 cups salsa, 1 1/2 tsp cumin, 3 cans beans, and 2 cups vegetable broth. I blended everything but 1 can of the beans. I drained and rinsed those and added them to the pot, then added the blended - Read more ...
  3. Very tasty soup! I agree with other reviewers to reserve some of the black beans whole. I used 1 can low fat low sodium chicken broth and 1 can Rotel instead of the salsa. I also sauteed some sweet Vidalia onion and garlic before adding beans, broth, and Rotel. I added cumin, dash red pepper, - Read more ...
  4. Adding to all of the other great comments I thought this was very delicious and very easy to make. In spite of the simple ingredients it was very flavorful. I added some leftover cooked rice (about 1/2 cup) to this and it added a nice texture to it. It also freezes very well without effecting - Read more ...
  5. Add Sherry! I've used hundreds of Allrecipes and this is the first time I felt compelled to add a review. This is fantastic soup! I used the suggestions of sauteed onions and garlic in pan first, used three cans of beans (two pureed, one left whole), extra cumin, splash of hot sauce, and added chopped - Read more ...
  6. I've made Black Bean soup from scratch which takes so much longer than this recipe and yet the taste is the same, so why make it from scratch again? Thanks for the recipe. I added cubed grilled chicken to the soup which was good too. Remember to leave a can or so of the beans - Read more ...
  7. We have looked into the sodium, and it appears the excess was coming from the vegetable broth. We linked that ingredient to a more generic vegetable broth, and it seems to have reduced the sodium. To address the beans issue, the sodium will go down by an additional 500 mg if using no-salt-added black beans. - Read more ...
  8. This is a fantastic recipe! Now know why there are so many glowing reviews. It's so easy (I was done, from start to finish in 15 minutes. We're vegetarian and it's difficult to find a black bean soup in restaurants that's not made with chicken stock or doesn't have bacon. Now I can make the - Read more ...
  9. This the easiest soup I have ever made and my boyfriend loved it! We have also omited part of the broth to make it into a black bean dip. Excellent with tortilla chips :)
  10. This soup was wonderful! I did make a few changes: I used chicken broth vs. vegetable broth. I used homemade salsa that was heavy with garlic and cilantro. I didn't have enough black beans so I added about 1/4 cup refried beans. I followed the advise of some other reviews and left some black beans - Read more ...
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