Chunky Black Bean Soup

  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 20 mins

Serve this classic Southwestern-style soup with crumbled tortilla chips on top.


1tablespoon extra-virgin olive oil
1medium onion diced (about 1 cup)
1-- celery rib, diced (about 1/2 cup)
3cans (15 1/2-ounce) black beans, rinsed and drained
1can (14 1/2-ounce) diced tomatoes with garlic and onion
1teaspoon chili powder
1teaspoon ground cumin
1/2teaspoon Kosher salt
1/4teaspoon coarsely ground black pepper
3cups water
1tablespoon balsamic vinegar


  1. In a Dutch oven or large saucepan, heat oil over medium-high heat. Add onion and celery; cook, stirring occasionally, 4 to 6 minutes or until onion is softened. Stir in beans, tomatoes, chili powder, cumin, salt, pepper and water. Cover and bring to a boil; reduce heat and simmer 10 minutes.
  2. Transfer 3 cups beans and liquid to a processor and process to a coarse purée. Return purée to pot, stir in vinegar and heat thoroughly.

Recipe by Jean Kressy

Nutritional Info *per serving

  • Calories 340
  • Glycemic Load 7
  • Fat 3.5g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2g
  • Cholesterol 0mg
  • Sodium 290mg
  • Potassium 840mg
  • Carbohydrate 58g
  • Fiber 20g
  • Sugars 3g
  • Protein 20g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 20%
  • Calcium 8%
  • Iron 30%