Name: Instant Black Bean Soup
Ingredients: 2 (15-ounce) cans no-salt-added black beans, undrained; ½ cup bottled salsa; 1 tablespoon chili powder; 1 (16-ounce) can fat-free, less-sodium chicken broth; ½ cup (2 ounces) shredded reduced-fat sharp cheddar cheese; 5 tablespoons low-fat sour cream; 5 tablespoons minced green onions; 2 ½ tablespoons chopped fresh cilantro

Preparation time: 3 minutesTry serving this with toasted tortilla wedges.

Instant Black Bean Soup

black beans, undrained

salsa

chili powder

chicken broth

(2 ounces) shredded reduced-fat sharp cheddar cheese

sour cream

green onions

cilantro

Place beans and liquid in a medium saucepan; partially mash beans with a potato masher. Place over high heat; stir in salsa, chili powder, and broth. Bring to a boil. Ladle soup into bowls; top with cheese, sour cream, onions, and cilantro.


We agreed best black bean soup ever. Made the night before so flavors could mingle, doubled the seasonings, and let simmer on stovetop 1/2 hour. Topped with queso fresco instead of shredded cheddar. Served with cornbread and fruit salad. Lick the bowl good!

I've made this several times.  I always forget how quick and easy it is.  And really, really good!  What more can you ask??  I like this with Garlic, Avocado, and Tomato Toast (Nov 2015 Cooking Light).  Definitely on our regular rotation.

This recipe is great - it's absolutely delicious and so very easy.  I followed the advice of one reviewer and let it simmer for about 30 minutes.  It's got a great consistency - not too thin.

Wonderful quick and easy soup.  Vary the flavor with the salsa.  The one I used had tomatillas and it added a lot.  I can tell this will be a go to weeknight meal when I want minimal cooking.

I think I would use this as a filler for another mexican style recipe more than a soup....I cut back on the broth as suggested so maybe that is the reason.  The flavors were definitely good

Part of the reason I'm giving this soup 5 stars is because of how incredibly easy and fast it is to make, while still tasting extremely yummy!  I took the advice of a lot of the other reviewers and added cumin, which I like because I feel like it adds a little more depth of flavor to the dish.  I also added the amount of stock the recipe calls for, but then just let it simmer for about 30 or 40 minutes, so I ended up with a pretty delicious, non-watery soup in the end! 

Also, HUGE plus, I just moved, so I didn't have any of these ingredients on hand, and buying them all only cost $12, and it was lunch for me for a week!

This is actually pretty good. I wouldn't think so since it's so quick. I, of course, did not read all of the comments through, so I missed the parts about just pureeing just one can of beans and adding less liquid, so it is a little thin. But I like the idea of adding a little rice to give it texture.

This soup was amazing. I didnt have chili powder so I made my own: 1 tsp each cumin, cayenne pepper, garlic powder and 1/2 tsp oregano. I only used 1 TBS of that mixture, plus the other spices called for in the recipe. I also started by sauteing some onion, garlic, and green pepper. It was as easy as it was delicious! Served with Border-Style Shrimp :) Even my picky boyfriend said this was a keeper.

So easy and so tasty. I sauteed some diced red pepper, onion and jalapeno because I was chopping it for something else but I don't think it made much difference and I would make it without next time. I added the cumin that others recommended and I used the hand blender instead of mashing...yum! This will definitely make it into my regular rotation.

I agree with the other reviews -- add cumin, subtract some of the chicken broth. The soup is easy and fantastic and something you'll actually crave when it's sitting the refrigerator at work. Sometimes I skip the cilantro. Even though I love cilantro, this recipe doesn't need it.

This was such a quick and simple recipe while at the same time some of the best black bean soup I have ever had. I did add about 1tsp of cummin and about 1/4 chopped onion to the recipe. I have also been trying to be more vegetarian so used vegetable stock rather than chicken. Can't wait to make this again.

This recipe was great and super simple and fast.  The second time I made it I sauteed chorizo sausage first, took it out and then sauteed brown rice in the leftover oil and took that out too.  Then I made the soup in the same pot and added salt and cumin to the recipe.  Then I put the sausage and rice back into the soup and it turned out fantastic!!!  It had tons of flavor and the rice made the soup thicker and heartier.  This will be a stable in our rotation.  i love it!

I quite liked this, as did my husband. I would tweak it next time with some salt and pepper and perhaps a bit more stock (but that's because after I decided to puree it to make it smooth, it ended up a bit too thick). Definitely a make-again! Very easy.

This recipe seems too simple to taste this good! I followed the directions exactly and wouldn't change a thing.

My husband and I loved this recipe.  It is cheap, easy, and super fast.  I will probably add less broth less time because we like a thicker soup.  I also might add a strip of bacon if I have it on hand.  It is a great recipe as it is and we will make it over and over again.

I really like the flavor of this soup, but it is way too thin.  It doesn't look at all like the picture!  I used Ortega black beans with jalapenos so I did not use the chili powder.  I also added 8 oz. of sliced mushrooms to add a little body to the soup.  Overall, the taste is great and I will make this again for myself, but not for company!

This soup is very quick and tasty!  I made a batch today after work and it couldn't have been simpler.  I followed another reviewers suggestion and pureed one can of the black beans to give  more body (I like a thicker soup) and it turned out great!  This recipe is definitely in my rotation :-)

Excellent recipe.  It's unbelievably easy and quick.  It's actually better the next day after the flavors meld a bit.  I serve it with cheese and chicken quesadillas.

This is sooooo delicious!  I add 1 tsp of cumin, chopped onion, chopped red bell pepper and 1 adobo chili in sauce.  For a meat version, I saute bite sized kielbasa sausage pieces and add this to the soup with RAVE reviews... everyone LOVED it.  So easy.  This is an all time favorite.

Awesome easy recipe.  Fudge a bit with the ingredients to amounts and what I had on hand.  Used white onion instead of green, only had about half the chicken broth required, but still, great easy meal.  This will become a staple for sure!!!!!

So easy and delicious.  I used a medium thick salsa, substituted fat free plain yogurt for the sour cream, and crumbled a few multigrain tortilla chips into it.  Used weight watchers shredded cheddar cheese to cut down on fat/calories even further and you won't be sacrificing on taste.

Very easy and yummy.  My husband even liked it...he is very picky.  We ate this with chicken salads.

Instant Black Bean Soup

Servings: 3

Author : MyRecipes

Ingredients

Instructions

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