Mean Black Bean Soup

4 of 5
(44 ratings)
Total Time
Number Of

Ro*Tel® Diced Tomatoes lend a spicy note to this hearty vegetable soup

  • 2 tablespoons Pure Wesson® Vegetable Oil
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 3 cans (15 oz each) Ranch Style® Black Beans, undrained
  • 2 cans (10 oz each) Ro*Tel® Chunky Tomatoes & Green Chilies, undrained
  • 1 can (11 oz each) whole kernel corn with red and green peppers, drained
  • 1/4 cup finely chopped fresh cilantro

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  1. Heat oil in large saucepan over medium heat. Add carrot, celery and onion; mix well. Cook 10 minutes or until vegetables are tender, stirring frequently.
  2. Add undrained beans, undrained tomatoes and drained corn; mix well.
  3. Bring to a boil. Reduce heat to medium-low; simmer 20 minutes, stirring occasionally. Stir in cilantro just before serving.
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Nutrition Information
Calories: 293 View complete nutrition information
Reviews (12)

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Overall Rating

Jo March 14, 2017

Our family loves this soup. I like to add Eckrich sausage cut in small rounds that I saute at the same time with the carrots and celery. It freezes well but usually we don't have enough left to freeze!

Debra February 12, 2016

This is so good. I do add a packet to taco seasoning. My family loves it!

Lauren January 20, 2016


vhelm1954 October 11, 2015

This has been one of our family favorites for several years now. We like hearty foods, so I add 2 lbs of ground beef, browned and drained. It is awesome!

Robert January 15, 2015

I added a box of chicken stock and cubed a pound of chicken breast and a pound of ground mild Italian sausage. It was a great meal.

DB March 30, 2013

Have made this several times. I too add cumin. I also rinse and drain the beans and add a box of low sodium chicken stock. This time I'm going to try a squeeze of lime. Super simple and so tasty, and it freezes well!