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Quick Black Bean Mexican Soup
Add the stock slowly as you're making this soup. If you like more of a chili, only add enough liquid to cover the vegetables. If you prefer a thinner soup, add all of the stock. Avocado, sour cream, and hot sauce would make wonderful garnishes.Tip: If you've got the time, this soup tastes even better made in a slow cooker. To modify, saute your garlic and onion as directed and add all ingredients (except fresh cilantro) to your slow cooker. Cook on high for one hour then reduce the temperature to LOW for 2-4 hours. A long, low heat will help the flavors come together more fully. 
1 Tbsp. olive oil
1 cup chopped onion
4 cloves garlic, minced
1 (15 oz.) can no-salt added diced tomatoes, not drained
4 cups cooked black beans
4 med. red potatoes, cubed
1 (15 oz.) can no-salt added corn, drained
4 cups low-sodium vegetable stock
1/2 cup fresh cilantro, chopped
1 Tbsp. cumin
Juice of 2 limes
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Quick Black Bean Mexican Soup

Quick Black Bean Mexican Soup

Quick Black Bean Mexican Soup
Three Stars Guiding Stars
  • Servings:6 (535 g)
  • Prep Time:10 minutes
  • Cook Time:30 minutes
1. Heat olive oil in large pot over medium-high heat. Saute the onion and garlic until soft (2-3 minutes).
2. Add tomatoes and their liquid, beans, potatoes, corn, and stock. Bring to boil; reduce heat to medium-low. Simmer, covered until potatoes are soft (20 minutes).
3. Add cilantro, cumin, and lime. Stir well and cook to combine flavors (10-15 minutes).
4. Serve hot and garnish with extra cilantro.