Zesty Black Bean Soup

Zesty Black Bean Soup

Serves 4 to 6

Make this veggie-filled black bean soup as zippy as you like with the addition of hot sauce to taste. Serve with a big green salad and whole grain tortillas for an easy meal.

  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound carrots, sliced
  • 1 bay leaf
  • 1/2 teaspoon fine sea salt
  • 1 red onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 2 (15-ounce) cans no-salt-added black beans, drained and rinsed
  • 1 cup corn kernals, fresh or frozen and thawed
  • 1 (14-ounce) can no-salt-added diced tomatoes, with their liquid
  • 1 quart low-sodium vegetable broth
  • Hot sauce to taste
  • 2 tablespoons chopped fresh cilantro, plus more for garnish
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Heat oil in a large pot over medium heat. Add carrots, bay leaf and salt and cook until carrots are just tender, about 7 minutes. Add onions and garlic and cook 5 minutes more. Add cumin, cinnamon, beans, corn, tomatoes and broth and bring to a boil. Reduce heat and simmer for 10 minutes. Stir in hot sauce and cilantro. Ladle hot soup into bowls and garnish with more cilantro.

Nutritional Info: 
Per Serving:290 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 570mg sodium, 46g carbohydrate (14g dietary fiber, 9g sugar), 12g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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