Fat-Free Black Bean Soup

Serve with baked tortilla chips for a delicious meal.

Serves: 4Hands-on: 10 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 1 can (15 oz.) black beans, rinsed and drained
  • 1⁄4 cup mild salsa
  • 2 cups water
  • 1 can (14.5 oz.) crushed tomatoes
  • 1 tsp. ground cumin
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1 tsp. black pepper


  • Place beans, salsa, water, and tomatoes in a large Dutch oven set over medium heat. Add the cumin, sugar, salt, and pepper and bring to a boil. Reduce heat to low and simmer for 10 minutes.
  • Pour half the soup in a blender. Vent to top and cover with a dishcloth to prevent the mixture from exploding out. Puree until smooth. Return the pureed beans to the pot and heat on medium until bubbling. Serve hot.