bowl of black bean soup

Easy Black Bean Soup

Yield: 6 cups
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

The perfect pantry meal. Recipe makes enough for two big dinner size bowls with a little leftover for lunch the next day.

Ingredients

  • 2 cans (15-ounce) Bush's Spicy Black Beans
  • 1 can (14.5-ounce) diced tomatoes
  • 1 cup Spicy V-8 juice
  • 1 small can ((-ounce) corn, no salt added, drained
  • ¼ cup diced onion
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 2 tablespoons sour cream

Instructions

  1. Heat the olive oil in a medium saucepan. Add the onions chilipowder, cook until onions are soft.
  2. Mix in the tomato's, cook for about 2 minutes.
  3. Add the remaining ingredients and bring to a slow boil.
  4. Lower heat and simmer for about 35 minutes.
  5. Serve with warm rolled tortillas and top with sour cream.

Notes

If you prefer less spicy, use regular V-8 and the non-spicy version of canned black beans.

Nutrition Information:
Yield: 3 Serving Size: 16 ounces
Amount Per Serving: Calories: 298Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 5mgSodium: 175mgCarbohydrates: 48gFiber: 13gSugar: 7gProtein: 14g

The nutritional information provided here are estimates and are not calculated by a registered dietitian.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a photo on Instagram with the hashtag #aweekendcook.

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