Rating: 4 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2

This vegetable soup is like the spicier sister of creamy corn chowder. Top with fresh cilantro and chopped tomato to accentuate the Mexican flavors in this black bean soup.

Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
cook:
16 mins
total:
31 mins
Servings:
6
Yield:
9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart Dutch oven melt butter over medium heat. Add onion and sweet pepper; cook 5 minutes or until soft, stirring occasionally. Add next seven ingredients (through cumin). Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or until potatoes are tender.

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  • In a bowl whisk together half-and-half and flour; add to soup. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in cheese until melted and smooth. Stir in fresh cilantro. If desired, top servings with chopped tomato.

Nutrition Facts

394 calories; fat 22g; cholesterol 64mg; saturated fat 13g; carbohydrates 34g; mono fat 6g; poly fat 1g; trans fatty acid 1g; insoluble fiber 6g; sugars 6g; protein 20g; vitamin a 1530.5IU; vitamin c 32.5mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 2.7mg; vitamin b6 0.2mg; folate 51.6mcg; vitamin b12 0.6mcg; sodium 1019mg; potassium 560mg; calcium 353mg; iron 2.8mg.
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