Black Bean Soup with Lime Cream

Total Time
1 hr 40 min
30 min
40 min
For added heat, stir a little chopped canned chipotle peppers in adobo sauce into the lime cream.


cooking spray

5 spray(s)

uncooked onion(s)

2 cup(s), chopped

jalapeño pepper(s)

1 small, seeded and minced

ground cumin

4 tsp

dried oregano

1 Tbsp

minced garlic

1 Tbsp

bay leaf

1 tsp

fat free vegetable broth

4½ cup(s)


3½ cup(s), or more as needed

canned black beans

8 cup(s), rinsed and drained

kosher salt

2 tsp, or to taste

fresh lime juice

3 Tbsp

plain fat free Greek yogurt

½ cup(s)

fresh lime juice

1 tsp

lime zest

½ tsp, finely grated

kosher salt

¼ tsp


2 Tbsp, 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, make 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.

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