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Southwest Black Bean Soup

4.3 | 12 Reviews
Total Time:Prep: 15 min. Cook: 35 min.

By Taste Of Home Editorial Team

Recipe by Jill Heatwole

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 17, 2022

A friend brought this recipe to a gathering, and it's been a hit with my family ever since! I use brown rice for more fiber and whole grain goodness. —Jill Heatwole, Pittsville, Maryland

TEST KITCHEN APPROVED

Southwest Black Bean Soup

4.3 | 12 Reviews Add your review
Yield:6 servings
Prep:15 min
Cook:35 min
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Ingredients

  • 1 medium sweet red pepper, chopped
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 1 tablespoon canola oil
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) chopped green chiles
  • 3/4 teaspoon ground cumin
  • 1-1/2 cups cooked instant brown rice
  • 6 tablespoons reduced-fat sour cream
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Directions

  1. In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chiles and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened.
  2. Divide rice among six soup bowls; top with soup and sour cream.

Nutrition Facts

1 cup soup with 1/4 cup rice and 1 tablespoon sour cream : 273 calories, 5g fat (1g saturated fat), 5mg cholesterol, 655mg sodium, 45g carbohydrate (6g sugars, 9g fiber), 12g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable, 1/2 fat.
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