Black Bean and Tomato Soup

Black Bean And Tomato Soup

It’s cold outside and my family is getting sick of the same old chicken soup. I know you’re probably feeling the same way too, so I compiled this list of some great recipes for soups that will keep your family warm and healthy during winter! My favorite is Black Bean and Tomato Soup, which only takes 30 minutes to make. This recipe has a spicy kick with cumin and chipotle peppers in adobo sauce. You can also add some avocado on top as a garnish if you want more protein! Give it a try tonight–your family won’t be disappointed!

prep: 15 mins cook: 30 mins total: 45 mins Servings: 4 Yield: 4 servings


2 teaspoons ground cumin

1 small onion, chopped

1 cup low-sodium chicken broth

1 (15 ounce) can black beans, undrained

⅓ cup plain yogurt (Optional)

1 teaspoon minced garlic

2 tablespoons chopped fresh cilantro

1 (15 ounce) can black beans, undrained

cooking spray

4 teaspoons lime juice

1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)

¼ teaspoon red pepper flakes (Optional)


Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.

Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.

Nutrition Facts:

Per Serving: 237 calories; protein 15.7g; carbohydrates 42.3g; fat 1.5g; cholesterol 2.2mg; sodium 1142.6mg.

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