Summer Black Bean Soup

(13 ratings)
Total Time
Number Of

A simple no cook soup of black bean refried beans with tomato sauce and cumin, topped with diced tomatoes, green chilies and avocado for a hot summer day

Sale items for:
  • 2 cans (16 oz each) Rosarita® Low Fat Black Bean Refried Beans
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained, liquid reserved
  • 1 can (8 oz each) Hunt's® Tomato Sauce-No Salt Added
  • 1-1/2 cups water
  • 1 teaspoon ground cumin
  • 1 avocado, pitted, peeled, diced
  1. Combine refried beans, liquid from tomatoes, tomato sauce, water and cumin in large bowl; mix well. Spoon evenly into 6 shallow bowls. Top each with drained tomatoes and avocado.
Cook's Tips

Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro may be used in place of the Original tomatoes. An additional topping of sour cream or chopped fresh cilantro may be used with the tomatoes and avocado, if desired.

I made This!

Share your experience now

Nutrition Information
Calories: 194 View complete nutrition information
Reviews (10)

Your review of Summer Black Bean Soup

Thank You!

You have successfully submitted your rating or review for this recipe. If you submitted a review, please note that it might take up to 72 hours for your review to appear on our site.

summerHappy July 17, 2015

Loved this recipe. Did heat it and added tomaotes and some left over cheese. Will be able to give recipe to clients at food pantry as many have no way to heat up food.We almost always give refried beans and diced tomatoes in pantry food orders. Thanks!

Jack December 06, 2013

Very good and easy to prepare!

FOODe August 08, 2011

A quick and easy recipe! I love black bean soup and enjoyed this recipe. I actually combined the beans and tomatoes together and then heated it and served it warm with diced avocado, a dollop of sour cream, some shredded Mexican cheese and tortilla chips on the side. I could totally see adding some shredding chicken to this to make it a main course!

Following In My Shoes August 01, 2011

Confession Time: I did not serve this soup "cold." I just couldn't -- my pregnant self just couldn't handle the thought of a cold bean soup. As a warm soup, I really liked this. It's simple but satisfying. I used whole black beans, pureeing one whole can of beans and half of the other. This made the soup a little "heartier" for my husband, who isn't the world's biggest soup lover. I also mixed the Ro-Tel directly into the soup, instead of using it as a garnish. We topped the soup with avocado and Mexican cheese. YUM -- my kids loved, loved, loved this. Next time, my husband and I both agreed it needed tortillas to go with it -- we both found ourselves wanting something in the way of bread as we were eating.

Mama Latina Tips July 28, 2011

Very easy to make, I was a little surprised when I read it didn�t need any cooking or heating, I tried it, it wasn�t my favorite, you see, I�m Mexican, and I eat beans all the time, and I always eat my beans warm or hot. I'm not a big fan of cumin either, it gives a strong flavor to the soup. So then I warmed it up and added some Mexican cheese and the flavor changed completely. Still not a big fan of the cumin (I�ll omit it next time), but not bad. I had seconds. My kids, however, didn�t like the flavor, they kept asking me about the spice in the soup (the cumin). But if you are a cumin fan, probably you will find this recipe delicious.

MizFitOnline July 25, 2011

My family loved this soup! I adored how healthy it is and how quick to prepare (I have no love for the kitchen during these hot summer months). My five year old tremendously enjoyed the fact she could make it all by herself (wink). The only change we made to the recipe was serving size. We ate as our main course and for two adults and one child it was our disappointment no leftovers for the next day. I will definitely make this again.