Black Bean Soup

It's hard to beat the cool cucumber-laced cream on top of this soup, but you can top each serving with 1 tablespoon shredded reduced-fat sharp Cheddar cheese and 1 teaspoon chopped fresh cilantro instead.

Yield: 6 servings (serving size: 1 1/3 cups soup and about 2 tablespoons Cucumber-Cilantro Cream)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 162
  • Fat: 2.8g
  • Saturated fat: 1.2g
  • Protein: 9.3g
  • Carbohydrate: 31.1g
  • Cholesterol: 5mg
  • Iron: 3.0mg
  • Sodium: 977mg
  • Calories from fat: 16%
  • Fiber: 8.6g
  • Calcium: 91mg


  • Cucumber-Cilantro Cream
  • 1 teaspoon olive oil
  • 1 1/2 cups chopped onion (about 1 large)
  • 1 1/4 cups chopped red bell pepper (about 1 small)
  • 2 garlic cloves, minced
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 (14 1/2-ounce) can petite-cut diced tomatoes with jalapeños, un-drained
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Cucumber-Cilantro Cream


  1. Prepare the Cucumber-Cilantro Cream.
  2. Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; sauté 5 minutes or until vegetables are tender. Add beans and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Remove from heat; cool slightly.
  3. Place 2 cups soup in a blender; process until smooth. Return pureed soup to pan; stir well. Ladle soup into bowls, and top with Cucumber-Cilantro Cream.
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