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Black Bean Soup

Black Bean Soup
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Serves 4| Hands-On Time: | Total Time:



  1. Heat the oil in a saucepan over medium heat. Add 1 ½ cups of the salsa and cook, stirring occasionally, for 4 minutes.
  2. Add the refried beans, black beans, and broth and bring to a boil. Reduce heat and simmer for 5 minutes.
  3. Divide among bowls and top with the sour cream, cilantro, and remaining ½ cup salsa.
By September, 2006

Nutritional Information

  • Per Serving
  • Calories 424Calories From Fat 83
  • Fat 9g
  • Sat Fat 4g
  • Cholesterol 20mg
  • Sodium 1,978mg
  • Protein 19g
  • Carbohydrate 65g
  • Sugar 6g
  • Fiber 20g
  • Iron 7mg
  • Calcium 143mg
What does this mean? See Nutrition 101 .

Quick Tip

The soup can be refrigerated for up to 3 days and frozen for up to 3 months.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.