Southwestern Black Bean Soup

This post may contain affiliate links.

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

Southwestern Black Bean Soup Recipe from RecipeGirl.com

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 Recipe from RecipeGirl.com

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 - RecipeGirl.com

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!

Southwestern Black Bean Soup

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

Prep Time:20 minutes

Cook Time:12 minutes

Ingredients:
  • 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
Directions:
  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.
Tips:
  • 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:
  • 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:  Freestyle SmartPoints: 3, SmartPoints: 7, PointsPlus:  7, Old Program:  5
SOURCE:  RecipeGirl.com (adapted from Weight Watchers: Cook It Fast)

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

You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *

Comments

  • Jenn @ Peas and Crayons wrote:

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

  • Liz wrote:

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