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Black Bean Soup

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



  1. Heat the salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes.
  2. Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer for 15 minutes.
  3. Cool slightly, then spoon half the soup into a food processor or blender and puree.
  4. Return the pureed soup to the saucepan and heat through. Stir in the sherry (if desired).
  5. Serve with the sour cream, additional salsa, and lime wedges (if desired).
By November, 2003

Nutritional Information

  • Per Serving
  • Calories 151
  • Calcium 97mg
  • Carbohydrate 28g
  • Cholesterol 6mg
  • Fat 3g
  • Fiber 10g
  • Iron 3mg
  • Protein 9mg
  • Sat Fat 2g
  • Sodium 830mg
What does this mean? See Nutrition 101 .

Quick Tip

Fully-stocked refrigerator
The soup can be refrigerated for up to 3 days or 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.