Black Bean Vegetable Soup

Black Bean Vegetable Soup
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 144.2
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 317.6 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 6.9 g
  • Protein: 6.8 g

View full nutritional breakdown of Black Bean Vegetable Soup calories by ingredient
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Great Soup! Low calorie and lots of fiber. Great Soup! Low calorie and lots of fiber.
Number of Servings: 16


    1 tablespoon vegetable oil
    1 onion, chopped
    1 clove garlic, minced
    2 carrots, chopped
    2 teaspoons chili powder
    1 teaspoon ground cumin
    4 cups vegetable stock (I just use my chicken base from Costco)
    2 (15 ounce) cans black beans, rinsed and drained
    1 (8.75 ounce) can whole kernel corn
    1/4 teaspoon ground black pepper
    1 (14.5 ounce) can stewed tomatoes (I like crushed tomatoes instead)


1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Number of Servings: 16

Recipe submitted by SparkPeople user MESHEREE.

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