Comida Kraft
Recipe Box

Black Bean Soup

Prep Time
20
min.
Total Time
55
min.
Servings

9 (1-cup) servings

Onion, garlic, cumin, salsa, lime juice and crushed red pepper give this black bean soup zesty flavor. Dollops of yogurt add a cool, tangy touch.

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What You Need

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Make It

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  • Cook onion, garlic, cumin and pepper flakes in oil in 4-quart saucepot on medium heat 3 minutes or until onion is tender; remove from heat.
  • Place 2 cans beans with liquid in batches with broth in blender; cover. Blend until pureed. Stir into saucepot. Stir in remaining beans, salsa and lime juice.
  • Heat mixture to boil. Reduce heat to low. Simmer 30 minutes. Ladle 1 cup soup into each bowl; top with dollop of yogurt. Serve with crackers.
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Substitute

Substitute BREAKSTONE'S FREE Fat Free Sour Cream for the yogurt.

Servings

  • 9 (1-cup) servings

Healthy Living

  • Good source of fiber
  • Generally Nutritious

Diet Exchange

  • 2 Starch
  • 1 Vegetable
  • 1 Fat

Nutrition Bonus

Enjoy your crackers with this bean-based soup; it's rich in dietary fiber.

Nutritional Information

Serving Size 9 (1-cup) servings
AMOUNT PER SERVING
Calories 230
Total fat 6g
Saturated fat 1g
Cholesterol 0mg
Sodium 1310mg
Carbohydrate 39g
Dietary fiber 8g
Sugars 5g
Protein 11g
% Daily Value
Vitamin A 4 %DV
Vitamin C 4 %DV
Calcium 10 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Just made this the other night for dinner and it was a hit. Just made this the other night for dinner and it was a hit. I also made some changes to the recipe based on my families preferences. I used also a cup of chopped red onion, left out the crushed red pepper but added a chopped jalapeno and small can of diced green chillies. Next time I will use a little less salsa because I felt it overpowered the other flavors. Per the previous reviewer I started out with less broth, but as the soup simmered I did add the remainder of the can because the consistency was almost too thick. I rounded out the meal with Club Quesodillas (from this website) and a crisp green salad. Everyone agreed this was a great summertime meal, including my two picky teens.
Date published: 2006-07-26
Rated 4 out of 5 by from Wonderful flavors and so easy to make, add some ground beef or turkey, chili seasoning, and diced... Wonderful flavors and so easy to make, add some ground beef or turkey, chili seasoning, and diced tomatoes and this would turn into a great chili. The only question I have is how do I thicken this soup? Short of draining the beans does anyone have a suggestion? <<< From Mary, Kraft Kitchens Expert ~ Soup can be thickened by removing 2 cups of the soup and pureeing on low speed in a blender. Add back to the remaining soup and stir. >>>
Date published: 2005-09-19
Rated 5 out of 5 by from We had this for lunch today and it was great! We had this for lunch today and it was great! I added another can of beans, which I pureed like the first two. My husband & I both loved; my 11 year old son enjoyed the flavor, but said the soup was "mushy" and decided he didn't like it. I will definitely make again for hubby and I! Hopefully my son will learn to like it a little more. Love that it's healthy with lots of protein and fiber. Great for a cold day!
Date published: 2012-01-14
Rated 4 out of 5 by from I loved this recipe, but I changed it up a little. I loved this recipe, but I changed it up a little. In the food processor I added some already chopped up Pico de gallo instead of salsa. I left out the cumin and added also some green chilles. It was spicy and delicious. Next time I am going to use less broth, it was a little to watery for me. I bet it would make a great dip too!!
Date published: 2006-07-19
Rated 5 out of 5 by from I made a big pot of black beans in my slow cooker that I've been trying to use up all week. I made a big pot of black beans in my slow cooker that I've been trying to use up all week. I used these for this recipe and it was superb! Even my hubby who doesnt care much for black beans had two bowls! It was easy, quick, low fat and delicious. I served the soup with fat free shreded cheddar cheese and fat free sour cream.
Date published: 2007-04-07
Rated 5 out of 5 by from WOW! WOW! It's easy to make, very filling and packed with so much flavor. I like the fact that you can choose how spicy you want it with the amount of red pepper flakes and salsa. My guests said it was one of the best soups they've had in a while. Toss some mozzarella on top and tortilla/tortilla chips, you have a hearty meal.
Date published: 2005-06-28
Rated 5 out of 5 by from This soup was delicious and super easy to make. This soup was delicious and super easy to make. I agree with the other reviewer that it could have used another can of whole beans. Made a huge pot of soup though - plenty of leftovers! I topped mine with sour cream, tomato pieces and a few green onions. I would highly recommend this recipe.
Date published: 2005-04-23
Rated 4 out of 5 by from Delicious! Delicious! I already made this recipe a few times. I did make some changes. I added some cilantro. I only used 3/4 cup of salsa. I also used 2 whole green chilies. I pureed everything with the exception of the last can of beans. It was a total hit! I will continue to make this recipe.
Date published: 2007-01-31
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