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Makes: 12 cups
Prep time: 15 minutes
Cooking time: 45 minutes
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Mexican Black Bean Soup
Photo of Mexican Black Bean Soup
Prep time: 15 minutesCooking time: 45 minutesTotal time: 1 hour


1 Tablespoon
vegetable oil
small onion chopped (about 1 cup)
cloves garlic, minced or 1 teaspoon garlic powder
1 can
(15 ounces) diced tomatoes
4 cups
black beans, about 2 cans (15 ounces) cooked or canned (with liquid)
potatoes, peeled and diced
4 cups
1⁄2 cup
fresh cilantro, chopped
1 Tablespoon
1⁄3 cup
lime juice or juice from 1 lime
hot sauce to taste


  1. Heat oil in a large pot over medium-high heat. Sauté the onion for 2 minutes. Add the garlic and tomatoes and cook for 2 minutes. Stir often.
  2. Add the beans, potatoes and water. Bring to a boil; then reduce to medium-low heat. Cover and cook for 20 minutes.
  3. Add the cilantro, cumin, lime juice and hot pepper sauce, if desired. Stir and cook for 10 minutes. Serve hot.
  4. Refrigerate leftovers within 2 hours.


  • Try topping soup with non-fat sour cream, chopped cilantro and baked tortilla chips.
  • Freeze extra lime juice to use later.
Serving Size: 
1 cup
Nutritional Label: 
Photo of Nutrition Facts of Mexican Black Bean Soup
  • whole wheat pita bread
  • sliced fruit
  • a glass of low-fat milk
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Baked Tortilla Chips

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