Black Bean Soup

Name: Black Bean Soup
Yield: 4 servings
Ingredients: 1 cup medium onion, chopped; 3/4 cup celery, chopped; 2 teaspoons garlic, chopped; 1 1/2 cups low-sodium beef broth, fat removed; 2 cans (15 ounces each) low-sodium black beans, drained and rinsed; 1/2 cup thick and chunky salsa; 1 1/2 teaspoons cumin; 1/2 teaspoon onion powder; 1/4 teaspoon dried oregano

Source: Good Food Cookbook: A Special Collection of Quick and Healthy Bean Recipes Cornell Cooperative Extension of Onondaga County

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Cumin, onion powder, oregano, and garlic pack a flavorful punch in this bean soup.

Makes

4 servings

Ingredients

1 cup medium onion, chopped
3/4 cup celery, chopped
2 teaspoons garlic, chopped
1 1/2 cups low-sodium beef broth, fat removed
2 cans (15 ounces each) low-sodium black beans, drained and rinsed
1/2 cup thick and chunky salsa
1 1/2 teaspoons cumin
1/2 teaspoon onion powder
1/4 teaspoon dried oregano

Directions

Wash hands with soap and water.
Combine all ingredients in a medium or large saucepan.
Cover and simmer for 20 to 25 minutes or until vegetables are tender.

Notes

Learn more about: Onions Celery Garlic Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.