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Black Bean Soup

Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins

This is a wonderful meal or side dish. You can top with additional cilantro, sour cream and avocado.


 2 tablespoons olive oil
 1/2 cup chopped onion
 1/2 cup carrots, chopped or shredded
 1/2 cup chopped celery
 3 cans (15oz each) black beans, undrained
 2 cans (10 oz each) Ro*Tel® Chunky Tomatoes & Green Chilies, undrained
 1/4 cup cooking sherry
 1/4 cup chopped fresh cilantro
Optional ingredients
 More of the chopped vegetables
 1 can (15oz) corn with red and green peppers
 Additional seasoning to taste (cumin, salt, pepper)
Optional toppings
 Sour Cream
 Additional Cilantro
 Green Onion

Heat oil in heavy large pot over medium-high heat.


Add onion, carrot, celery and garlic


Sauté until vegetables begin to soften, about 6 minutes.


Add beans and tomatoes with juice; bring soup to boil.


Reduce heat to medium, cover, and cook until carrots are tender, about 20 minutes.


Add cilantro and cooking sherry 5 minutes before serving and stir well.


Ladle soup into bowls.