Photo of Black Bean Soup with Lime Cream by WW

Black Bean Soup with Lime Cream

Points® value
Total Time
1 hr
30 min
30 min
For added heat, stir a little chopped canned chipotle peppers in adobo sauce into the lime cream.


Olive oil cooking spray

5 spray(s)


2 cup(s), chopped

Jalapeño pepper

1 small, seeded and minced

Ground cumin

4 tsp(s)

Dried oregano

1 tbsp(s)

Minced garlic

1 tbsp(s)

Bay leaf

1 leaf/leaves

Vegetable broth

5 cup(s)


3 cup(s), or more as needed

Canned black beans

8 cup(s), rinsed and drained

Kosher salt

2 tsp(s), or to taste

Fresh lime juice

3 tbsp(s)

Plain fat free Greek yogurt

½ cup(s)

Fresh lime juice

1 tsp(s)

Lime zest

1 tsp(s)

Kosher salt

¼ tsp(s)


2 tbsp(s), chopped (for garnish)


  1. Coat a large soup pot with cooking spray; set over medium heat. Add onion and jalapeno; cook, stirring frequently, until softened, 5 minutes. Add cumin, oregano, garlic and bay leaf; cook, stirring a few times, 1 minute.
  2. Stir in broth, water and beans; increase heat to high to bring to a boil. Reduce heat to medium-low, simmer, covered, stirring a few times, until beans are very tender, 20 -30 minutes; stir in 3 Tbsp lime juice and 2 tsp salt. (Add more water as needed if pot seems dry or to thin soup at end.)
  3. Meanwhile, to make lime cream, stir together yogurt, 1 tsp lime juice, lime zest and ¼ tsp salt.
  4. Serve soup topped with lime cream; garnish with cilantro.
  5. Serving size: about 1 c soup with 1 Tbsp lime cream


If you prefer to cook your own beans, that’s fine. Add the beans with the broth, cook, covered, stirring every 20 minutes, until beans are very tender, about 2 hours.