Southwestern Black Bean Soup

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

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!

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!

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

I’ve included nutritional information and if you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below. Enjoy!

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Southwestern Black Bean Soup

An easy to make recipe that will give you soup for dinner and leftovers for lunch!

Recipe Details

Prep Time: 20 minutes mins

Cook Time: 12 minutes mins

Total Time: 32 minutes mins

Course: Soup

Cuisine: Southwestern

Keyword: black beans, soup, southwestern

Servings: 4 servings (about 1¼ cup each)

Calories: 276kcal

Author: RecipeGirl.com (adapted from Weight Watchers: Cook It Fast)

Ingredients

• 2 teaspoons canola oil
• ½ large onion, chopped finely
• 1 large stalk celery, chopped finely
• 1 medium green bell pepper, ribs and seeds removed and chopped
• 2 medium garlic cloves, finely chopped
• 2 teaspoons chili powder
• 1½ 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
• ¼ cup chopped fresh cilantro

Instructions

• In a large saucepan, heat the oil over medium high heat. Add the onion, celery, bell pepper and garlic. Sauté for 5 to 6 minutes, or until the veggies have softened.
• Add the chili powder and cumin; stir and cook for an additional minute.
• 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 ¼ cup rice and 1 tablespoon cilantro.

Notes

• 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.

Nutrition

Serving: 1serving, Calories: 276kcal, Carbohydrates: 48g, Protein: 15g, Fat: 4g, Saturated Fat: 0.5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Sodium: 465mg, Potassium: 840mg, Fiber: 14g, Sugar: 3g, Vitamin A: 1873IU, Vitamin C: 37mg, Calcium: 84mg, Iron: 4mg

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

• Spicy Vegan Black Bean Soup by Cookie + Kate
• Slow Cooker Black Bean Soup by Peas and Crayons
• Roasted Corn and Black Bean Soup by Dine & Dish