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


Ingredient Checklist


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.

  • 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; 22 g total fat; 13 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 64 mg cholesterol; 1019 mg sodium. 560 mg potassium; 34 g carbohydrates; 6 g fiber; 6 g sugar; 20 g protein; 1 g trans fatty acid; 1531 IU vitamin a; 32 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 1 mcg vitamin b12; 353 mg calcium; 3 mg iron;

Reviews (1)

14 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
Great flavors. Added a bit of rotisserie chicken but it didn't need it. Once the pot was clean (and no leftovers because the kids loved it) I was ready to make it again!