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3.8 of 5 (12 ratings)
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  • 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

Nutrition Information*

Serving Size 6 servings (1 cup each)
Calories 194

View complete nutrition information


  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.

Nutrition Information close
Amount per Serving
Calories 194  
  % Daily Value*
Total fat 4 g 6%
Saturated fat 1 g 3%
Cholesterol 0 mg 0%
Sodium 805 mg 34%
Carbohydrate 29 g 10%
Dietary fiber 10 g 39%
Sugars 4 g  
Protein 9 g  
Vitamin A   6%
Vitamin C   10%
Calcium   4%
Iron   15%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
9 reviews you can use for Summer Black Bean Soup
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User Rating: 4 stars

Very good and easy to prepare!

Posted by: Jack | on 12/06/2013
User Rating: 4 stars

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!

Posted by: FOODe | on 08/08/2011Shared Tastes Panelist
User Rating: 5 stars

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.

Posted by: Following In My Shoes | on 08/01/2011Shared Tastes Panelist
User Rating: 2 stars

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.

Posted by: Mama Latina Tips | on 07/28/2011Shared Tastes Panelist
User Rating: 4 stars

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.

Posted by: MizFitOnline | on 07/25/2011Shared Tastes Panelist
User Rating: 4 stars

I love black bean soup! I have 3 favorite recipes, all different & labor intensive. I didn't think I'd like this at all but it was yummy for a summer evening!! The recipe called for six ingredients and three came right out of the can, which made me a little hesitant. Needless to say, this meal was extremely easy to prepare, only taking about five minutes. I DID, however, allow the ingredients to simmer in a pot just enough to heat through. I think this really helps all the flavors blend together. Once heated through, I served it with a dollop of sour cream and it was a hit! It has a nice touch of spice and tasty meal on a cooler summer night if heated. If not, however, you can be eating it in under ten and you can't even run out for fast food faster than that! I'm braving it and trying this cold next time on a hot summer night! But will let the flavors chill in the bowl a while before serving.

Posted by: Yvonne | on 07/20/2011
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