Black Bean Soup

Black Bean SoupRecipe
Prep: 20 min., Cook: 25 min.


Makes 6 servings

Recipe from

Southern Living Cooking School


3 (15-ounce) cans black beans, undrained and divided
1 onion, chopped
3 garlic cloves, minced
1 tablespoon vegetable oil
1 (14½-ounce) can chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano leaves
1/4 teaspoon salt
1/4 teaspoon coarse grind black pepper
Toppings: salsa, shredded Mexican four-cheese blend, fresh cilantro sprigs


1. Process 1 can of beans in a food processor or blender until smooth, stopping to scrape down sides. Drain second can of beans.

2. Sauté onion and garlic in hot oil in a Dutch oven over medium heat 5 minutes or until tender. Stir in processed beans, drained beans, remaining can of undrained beans, broth, and next 5 ingredients.

3. Bring to a boil; reduce heat, and simmer, stirring often, 15 minutes. Serve with desired toppings.