posted in Dairy Free

Southwestern Black Bean Soup

Here’s a very filling, delicious and healthy soup recipe:  Southwestern Black Bean Soup

Southwestern Black Bean Soup Recipe

Lately, my thing has been to make a big pot of soup on Sunday and use the leftovers for lunches during the week following.  It’s such a great idea!  It’s so incredibly easy to heat up soup, it’s easy to transport if you’re headed to an office outside the home, and it’s filling!  Bonus with this recipe- this one is healthy too!

Southwestern Black Bean Soup

This is a simple black bean soup with brown rice added in.  That brown rice is important because it helps fill you up!  I like to add chopped fresh tomatoes on top.  Tomatoes aren’t awesome this time of year, but I buy the little packages of Campari tomatoes, and those are delicious!

Southwestern Black Bean Soup Recipe -

Soup for dinner and leftovers for lunch!  This recipe will make you happy for days 🙂

I’ve included nutritional information and Weight Watchers Points in the recipe below.  Enjoy!

Yield: 4 servings (about 1 1/4 cups)

Prep Time: 20 minutes

Cook Time: 12 minutes

Southwestern Black Bean Soup


  • 2 teaspoons canola oil
  • 1/2 large onion, chopped finely
  • 1 large celery rib, chopped finely
  • 1 medium green bell pepper, ribs and seeds removed and chopped
  • 2 garlic cloves, finely chopped
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • Two 15.5-ounce cans black beans, rinsed and drained
  • One 14.5-ounce can reduced sodium, fat-free chicken or vegetable broth
  • 1 large tomato, chopped
  • 1 cup cooked brown rice
  • 1/4 cup chopped fresh cilantro


  1. In a large saucepan, heat the oil over medium-high heat.  Add the onion, celery, bell pepper and garlic.  Saute for 5 to 6 minutes, or until the veggies have softened.
  2. Add the chili powder and cumin; stir and cook for an additional minute.
  3. Add the beans to the saucepan and mash with a potato masher or large fork (mash some and leave the rest whole).  Stir in the broth and tomato.  Increase heat to high and bring the soup to a boil.  Remove from heat and serve- top each serving with 1/4 cup rice and 1 tablespoon cilantro.


  • If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of black beans and broth that are known to be GF.
  • Nutritional information per serving (serving size about 1 1/4 cups):  Calories: 273, Fat 4.1g, Sat Fat .4g, Cholesterol 2.5mg, Sodium 1234mg, Potassium 1003mg, Carbohydrates 54g, Fiber 12g, Sugar 2.5g, Protein 13.5g
  • Weight Watchers Points:  SmartPoints: 7, PointsPlus:  7, Old Program:  5
SOURCE: (adapted from Weight Watchers: Cook It Fast)

Here are a few more black bean soup recipes you might enjoy:

2 Responses to “Southwestern Black Bean Soup”

  1. postedJan 21, 2016 7:13 AM

    Thank you for the nice soup recipe. Sounds easy too.

  2. postedJan 22, 2016 3:28 PM

    Lori this looks FANTASTIC! Thanks so much for the link love! <3

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