Black Bean Soup



  • 2 (16-ounce) cans black beans, undrained – divided use
  • 1 cup water
  • 1 teaspoon Chicken Flavor Instant Bouillon
  • Nonstick cooking spray
  • 1 small onion, chopped
  • 1 teaspoon bottled minced garlic
  • 1 cup bottled chunky salsa
  • 1 tablespoon lime juice
  • 2 teaspoons ground cumin
  • 1/4 teaspoon crushed red pepper (optional)
  • 1/3 cup plain yogurt (optional)
  • Fresh cilantro leaves (optional)


  • Place half of beans with liquid and broth in blender or food processor; cover. Blend until smooth. Coat large saucepan with nonstick cooking spray. Heat over medium-high heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender.
  • Add blended bean mixture, remaining beans and liquid, salsa, lime juice, cumin and crushed red pepper. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 25 to 30 minutes. Serve topped with yogurt. Garnish with cilantro.

Makes 4 servings.

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