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Recipes >
Test Category
> Black Bean Soup

Black Bean Soup (Adapted from Eating Well magazine, Feb 2010)

  • 1-tablespoon olive oil
  • 1 onion, chopped
  • 1-tablespoon chili powder
  • 1-teaspoon ground cumin
  • 2 - 15 oz cans of black beans, rinsed
  • 3 cups low sodium vegetable or chicken stock
  • 1 cup prepared salsa
  • ¼ teaspoon of salt (to taste)
  • 1-tablespoon fresh lime juice
  • 2 cups rice

Garnish (optional)

  • Sour cream
  • Fresh cilantro


  • Prepare rice.
  • Soup - Heat oil in a large saucepan over medium heat. Add onion and cook until softened, 2-3 minutes. Add chili powder and cumin and cook, stirring 1 more minute. Add beans, salsa and salt. Bring to a boil; reduce heat and simmer 10-15 minutes. Remove from heat and stir in lime juice.
  • Use a submersion blender to puree to desired consistency. Serve over ½ cup of brown rice. Garnish with cilantro and sour cream. (Optional)