Black Bean Confetti Soup Recipe

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Black Bean Confetti Soup

nancy mackel


Love black beans, love soup, love to eat healthfully? This soup is a no brainer. It's my comfort food when it's rainy and cold outside and it doesn't keep me in the kitchen for hours like my other comfort food (chicken and dumplings)

You can easily make this a vegetarian soup by substituting the chicken stock with vegetable broth.

★★★★★ 1 vote
25 Min
45 Min


1 1/2 Tbsp
canola oil
1 medium
onion, diced
3 clove
garlic, minced
1 medium
red bell pepper, seeded and diced
1 medium
yellow bell pepper
carrots, diced
ribs, celery, thinly sliced
1 medium
jalepeno, seeded and diced (optional for a spicy soup)
1 Tbsp
chili powder
1/2 tsp
6 c
low sodium chicken stock
4 can(s)
black beans (15oz), drained and rinsed
salt and pepper
6 Tbsp
low fat greek yogurt or sour cream
2 Tbsp
chopped cilantro


1Heat oil in a large pot over medium-high heat. Add onion, garlic, bell peppers, carrots and celery (add jalapeƱo if spicy soup is desired). Cook stirring occasionally, until softened, about 12 minutes. Add chili powder and cumin. Saute for another 3 minutes.
2Stir in stock and beans, bring to a boil. Reduce heat to low and simmer for 25 minutes, stir occasionally. Remove two cups of soup and puree in a blender or food processor. Stir puree back into pot and cook for 5 more minutes. Season with salt and pepper.
3Serve in bowls topped with a spoon of yogurt/sour cream and sprinkle of cilantro.

*Don't like yogurt/sour cream? Add cheese instead.

About this Recipe

Course/Dish: Bean Soups
Other Tag: Healthy
Hashtags: #beans, #veggies