Southwest Black Bean Soup Recipe


Preparation Time20 MinCooking Time40 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexHealthyServings6
SpecialityMain Ingredient
Interest Group


 Black beans1 Cup (16 tbs), rinsed
 Chicken broth5 1⁄2 Cup (88 tbs)
 Dry sherry/Nonalcoholic red wine1 Cup (16 tbs)
 Onions1 Cup (16 tbs), chopped
 Garlic4 Clove (20 gm), minced
 Carrot1 , chopped
 Celery stalks2 , chopped
 Bay leaf1
 Snipped parsley1 Tablespoon
 Ground cumin1 1⁄4 Teaspoon
 Ground black pepper1⁄2 Teaspoon
 Liquid smoke1⁄4 Teaspoon
 Egg whites2
 Monterey jack cheese2 Ounce
 Red peppers To Taste

Nutrition Facts

Serving size

Calories 203 Calories from Fat 29

% Daily Value*

Total Fat 4 g5.6%

Saturated Fat 1.8 g9%

Trans Fat 0 g

Cholesterol 10 mg

Sodium 916.3 mg38.2%

Total Carbohydrates 29 g9.6%

Dietary Fiber 5.6 g22.5%

Sugars 3.6 g

Protein 11 g22.7%

Vitamin A 41.7% Vitamin C 12.9%

Calcium 13.5% Iron 12.4%

*Based on a 2000 Calorie diet


In a large saucepan, combine the beans and broth.
Bring to a boil, then reduce the heat.
Cover and simmer for 30 to 40 minutes or until the beans are fork-tender.
Meanwhile, in a large skillet, combine the sherry or wine, onions and garlic.
Cook and stir until the onions are tender.
Add the onion mixture to the beans.
Then add the carrots, celery, bay leaf, parsley, cumin, pepper and liquid smoke.
Bring to a boil, then reduce the heat.
Cover and simmer for 20 to 30 minutes or until the vegetables are tender.
Remove and discard the bay leaf.
Transfer half of the bean mixture to a blender or food processor.
Blend or process until smooth.
Return the mixture to the saucepan with the remaining bean mixture.
Heat through.
To serve, press the egg whites through a sieve.
Ladle the soup into individual bowls.
Top with the egg whites and cheese.
If desired, top with lime slices and chili peppers.