Photo of Spicy Black Bean Soup by WW

Spicy Black Bean Soup

Total Time
50 min
20 min
30 min
Looking for a hearty soup that is simple to prepare? This black bean soup has a stick-to-your ribs texture, and tons of flavor. Ready in just 50 minutes, the pureed beans thicken the soup, making a rich base for the whole beans, corn and tomatoes. A stick blender makes this a truly one-pot dish, taking out the need to transfer the mixture to-and-from the blender. Red pepper flakes and the canned tomatoes with green chiles combine to bring a kick of spicy heat to the soup. A hearty main dish dinner soup, you can also serve small bowls with a salad for a filling lunch or start a dinner party with cups. Top with a dollop of sour cream or slices of avocado, if desired. Guests might also like some fresh sliced jalapeno to add to their bowls.


Cooking spray

1 spray(s)


1 medium, finely chopped


4 clove(s), minced

Canned black beans

45 oz, undrained, divided (three 15 oz cans)

Red pepper flakes

½ tsp, or to taste

Ground cumin

1 tsp

Fat free chicken broth

14½ fl oz, or vegetable broth

Canned tomatoes with green chilis

10 oz

Canned yellow corn

11 oz, drained


  1. Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.
  2. Place one can of beans in blender; add sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.
  3. Place second can of beans and broth in blender and puree until smooth; add to stockpot.
  4. Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Yields about 1 1/2 cups of soup per serving.