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Buenas Noches Black Bean Soup


Buenas Noches Black Bean Soup

Serves: 6

Category: Soups and Stews
Author: KathyG
Tags: Quick and Easy

Average Rating: 
Rated by: 86 members

Rate it: 
(Give a recipe one to five stars. Click the appropriate star to submit your rating)

Add this Black Bean Soup to your must-try list. Fantastic flavor and easy preparation make it a member favorite.

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Ingredients:

1 large onion, chopped
2 cups chopped celery
2 cups chopped carrots
4 cloves garlic, chopped
1 tablespoon ground cumin
2 teaspoons chili powder
1/4 teaspoon black pepper
6 cups water
1 tablespoon Dr. Fuhrman's VegiZest or other no-salt seasoning, adjusted to taste
6 cups cooked black beans or 4 (15 ounce) cans low sodium or no-salt-added, divided
1 (16-ounce) jar mild picante or salsa, no-salt-added or low sodium
2 cups frozen corn, thawed
1 1/2 cups diced tomatoes

Instructions:

In a large soup pot, combine onion, celery, carrots, garlic, cumin, chili powder, black pepper, water, VegiZest and 3 cups of the beans. Bring to a boil, reduce heat and simmer for 15 minutes.

Place remaining 3 cups of black beans and the picante or salsa in a blender or food processor. Blend on high speed until smooth. Stir into soup mixture along with corn and tomatoes. Simmer for an additional 15 minutes.

Calories 349; Protein 20 g; Carbohydrates 68 g; Sugars 7 g; Total Fat 2.5 g; Saturated Fat 0.5 g; Cholesterol 0 mg; Sodium 125 mg; Fiber 21.2 g; Beta-Carotene 4576 ug; Vitamin C 27 mg; Calcium 128 mg; Iron 5.8 mg; Folate 325 ug; Magnesium 168 mg; Potassium 1352 mg; Zinc 2.8 mg; Selenium 3.7 ug

Comments (47):

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Susan Merzbach

10/14/2007 10:52 PM

Rated this recipe: (no rating)

Tastes delicious but instructions unclear. Do you mean for us to saute the onion, celery, carrots and garlic in the two tablespoons as a first step. We didn't. Still, it came out wonderfully so thanks.

saffychan

01/18/2010 02:21 AM

Rated this recipe:

Excellent soup! I didn't have salsa on hand but found a powdered salsa mix in the cupboard and tossed that into the blender with the black beans and some tomatoes. It was delicious. I will definitely be making this soup again. Thanks so much for the recipe, KathyG.

VcdeChagn

02/21/2010 12:47 PM

Rated this recipe:

Excellent soup. Fantastic flavor. I have a large family and was feeding 11 people total. I doubled this in a 15qt stockpot with room to spare. We had about six quarts of leftovers. I think it needs a few more tomatoes for my taste. This is not a knock on the recipe at all, just my taste as I love tomatoes.

Also, I used Oregon Spices vegetebale powder (no salt) and used 3tablespoons instead. Thanks for a great recipe!

naturegirl

02/17/2011 12:47 PM

Rated this recipe:

I used the ingredients list to fashion a crockpot soup. It was a little bean heavy for my taste but overall very savory and spicy. I added a few more tomatoes....great recipe and adapts well to individual taste....It's a winner!

cswee

09/04/2011 01:21 PM

Rated this recipe: (no rating)

We struggle sometimes to get all of our beans in for the day, and this soup fills the ticket for that! Was so yummy too, and very filling. I doubled the tomatoes also just cuz I love 'em!

Skiergirl

09/05/2011 09:17 AM

Rated this recipe:

This soup is great! It will become one of my regular soups. I really love the flavor.

DenRN

09/28/2011 01:37 PM

Rated this recipe: (no rating)

I'm making this soup right now because it seems so simple. I wasn't sure if I'm supposed to drain the canned beans, but I will and I may add tomato since others seemed to like it that way too. I'm looking forward to dinner tonight!

themoo

01/31/2012 07:29 PM

Rated this recipe:

This soup taste great as is, but taste fantastic with chopped cilantro as a garnish as well as a squeeze of a wedge of lime in your bowl.

patsbeads

02/10/2012 07:01 PM

Rated this recipe:

It was really good . I added more tomatoes and I used a mixed bean mix instead of black beans because that was what I had. I think it is a little hot for me, but still ok. The cooking time should be a little longer, it would blend the flavors a little more.

billurell

02/26/2012 01:45 PM

Rated this recipe:

Absolutely the best. In stead of just water I use 1/3 vegtable juice 1/3 carrot juice and 1/3 low sodium chicken stock. I slo add a can of diced tomatoes w/ green chilis for a little zip. I bought a couple sets of plastic containers and freeze it...lunch in 5 minutes.

klink

03/20/2012 12:24 PM

Rated this recipe:

I got the following comment from my daughter when I made this last night..."Mommy you make the best soup ever!" When I blended the beans and the salsa, I added some kale and blended that in as well. Otherwise I made it exactly as shown above.

KathyG

03/24/2012 05:45 PM

Rated this recipe: (no rating)

Hi all,
Glad you like the recipe - I had forgotten I had submitted it and haven't made it myself in a long time, will have to make it again soon.
Regarding questions, no there is no sauteeing - just add everything to the pot. And, yes, I drain the beans.
Some of the variations sound interesting, I'm making notes on some things to try!

Sandi

07/14/2012 08:13 PM

Rated this recipe:

I used mushrooms instead of celery, and instead of salsa, I used a little Trader Joe's Eggplant Garlic spread. For half of the water, I used Trader Joe's Beet and Purple Carrot juice. I also added some baby bok choy and a little spinach. It was very good.
This comment was last edited on 07/14/2012 08:15 PM

mikenteena

08/20/2012 12:57 PM

Rated this recipe:

This is wonderful! I used Mato instead of Vegi, because that sounded better with the Mexican flavor and added an extra can of tomatoes. Excellent taste! Thanks for sharing!

Jeffk24

08/26/2012 01:00 PM

Rated this recipe:

I loved this soup! This tasted fantastic and it made a lot, almost too much. It's just me and my wife and she eats about 50% this way so I was eating it for about 5+ days. I also did not have no salt salsa so I made my own salsa and then added that to a recipe, way better than store bought.

I will be making this again in the near future.
This comment was last edited on 08/26/2012 01:01 PM

MargieM

09/02/2012 09:41 PM

Rated this recipe:

Although I loved the soup a lot, I found that the Tablespoon of cumin was too much for my poor stomach to handle. I will make it again with only a teaspoon next time and be sure to use a very mild 16 oz container of fresh salsa instead of the medium I had on hand today. My husband is so lucky...he gets to eat the rest of this batch all by himself. It really was delicious!

KathyC

11/20/2012 09:42 PM

Rated this recipe:

We loved this soup! I added a leek, because I had one that I needed to use, and I also switched the quantities of the cumin and chili powder because I love chili powder and too much cumin upsets my stomach. We used the Peach Mango Salsa from Costco, which added just the perfect taste of sweetness to contrast with the spicy. Delicious!! Definitely will be a favorite.

Cherrybomb180

12/04/2012 06:39 PM

Rated this recipe: (no rating)

I will make this tonight and combine it with the quinoa and mango from that recipe. Should be scrumptious

Melissa

01/13/2013 07:18 PM

Rated this recipe:

This is very tasty! Next time I may add some finely chopped mushrooms and add pumpkin seeds or avocado as a topping. We will eat this frequently!

themoo

01/27/2013 07:43 PM

Rated this recipe:

Great soup. Also tasty if one cuts up some lime and squeeshes some on top along with chopped cilantro.

AnnetteFJ

03/24/2013 07:11 PM

Rated this recipe:

My husband and I loved this. I didn't have Vegizest so I used low sodium organic Vegetable broth. Also I only had HOT salsa on hand so I used about half what the recipe called for and substituted more of the tomatoes.
Added some sliced white mushrooms for the last 10 minutes because I had them on hand and it really made a nice addition.
Love this recipe! Thanks for sharing it. I will definitely make it again!

Surf32937

05/08/2013 09:18 PM

Rated this recipe:

Delicious! Thanks for the recipe!

NashVeg

01/14/2014 07:19 PM

Rated this recipe:

I keep coming back to this soup. Such a delicious simple recipe. I now add kale and mushrooms to it.

valligator2014

02/09/2014 12:04 AM

Rated this recipe:

This was delish! I substituted 3 cups of the water for carrot juice.

Jean-Marc

04/01/2014 11:06 PM

Rated this recipe: (no rating)

This is definitely a 5 star. I have made this several times. It barely took 15 minutes to put it together. One of my daughters loves this soup and keeps asking me to make it. I too have added mushrooms. Tomorrow I will serve it on a bed of quinoa to a non ETL group. I think they will love it!

klair

05/27/2014 07:11 PM

Rated this recipe: (no rating)

I make this soup but I serve it with sliced avocado on top (or a tablespoon of spicy guacamole) and I add crunch with oven toasted whole wheat tortillas, cut into strips with a little garlic seasoning on top. Huge hit with everyone!

NEWROSEBUD

05/28/2014 07:49 PM

Rated this recipe:

Made this soup today using some of the variations by the members. I did add some chicken broth as I am still adjusting to reducing my salt use. I added extra cumin and chili as I love those flavors. When I served it, I added a small dollop of Greek non- fat yogurt and another of guacamole. Absolutely love this soup.

Elaine Garces

06/03/2014 10:04 AM

Rated this recipe:

Really good soup! I appreciate the multi-layers of flavor. I used vegetable broth instead of water and topped it off with avocado and fresh cilantro. This is a keeper. Each time I make this I will do something a little different. Thanks over and over!
This comment was last edited on 06/03/2014 10:11 AM

joyhuntington

11/10/2014 09:50 PM

Rated this recipe:

Yum! Pretty much stuck to the recipe as is (except I left out the corn, just not a corn fan) and cut the recipe in half since it's just me. Now wish I had made the whole batch so I could freeze for later. Thanks for sharing!

Lori

11/12/2014 12:29 AM

Rated this recipe:

This is fantastic! Prep time took a little longer for me (guess I'm a slow chopper) but it was well worth it. I add a handful of spinach when I'm warming up the leftovers and it's great. Definitely lends itself easily to other additions, although the flavor is great as is. This one's definitely one of my favorites! Thanks, Kathy!

managematics

12/17/2014 05:53 PM

Rated this recipe:

I really enjoy this soup. Mrs. Dash has a flavor called "Fiesta Lime" which works well as the no-salt seasoning. I like to replace some of the carrots and celery with red bell pepper.

JohnLink

03/20/2015 11:30 PM

Rated this recipe:

I just made this for the first time. It is excellent. You have to try it!

LynnWalton

06/13/2015 11:54 PM

Rated this recipe:

Made this today for the first time and hubby and I both enjoyed it. I think it is going to be one of our favorites now. Like others I used a little more tomatoes. (I used a total of 2 15 oz cans.) Also, I substituted some red pepper for a little bit of the celery. I used 4 cups low-sodium vegetable broth and 2 cups carrot juice instead of the water. I let it simmer for around 2 hours.

If anyone is wondering, it made approximately 12 quarts (that is, it filled almost 3/4ths of my 16 quart soup pot).

Much thanks to KathyG for sharing it and all the other folks who commented and rated it!
This comment was last edited on 06/14/2015 04:31 PM

HunterB

07/07/2015 02:47 PM

Rated this recipe:

I seriously LOVE this soup! This is one of my favorites and is my "on the go" lunch each day at work. I like thicker soup so I only use 4 cups of water instead of 6 and this lasts me 6 days (lunches). This also freezes well if you are not able to eat it quick enough. I use veggie zest but no (or low) sodium vegetable broth can also be used in place of water.

heyjud

01/21/2016 04:57 PM

Rated this recipe: (no rating)

Always sautee onion, celery, carrots, garlic first then add spices then continue

beenthere

01/21/2016 05:18 PM

Rated this recipe: (no rating)

The picture looks yummy; however, to my eyes it appears there is corn in the soup. Is this an accurate picture of the finished product? Next month--good Lord willing--I will turn 80, and love my new life style built on "BOMBS".

Bruce Spence

01/21/2016 07:24 PM

Rated this recipe:

Serving size has got to be a typo, this serves waaaaaaay more than six. A good thing :)

Robinmichele

01/22/2016 02:28 AM

Rated this recipe: (no rating)

This is delicious! I added a can of Rotel tomatoes to give it an extra kick. I made enough to take to work tomorrow and share with the girls! I did water sautéed the onions first. Also added more beans and veggies. Next time I might disguise mushrooms in the puréed part of the soup.

nowhereman

02/23/2016 08:21 PM

Rated this recipe:

We're gonna chalk 'er up as five stars. Handed down a lot of five spots lately but, darn, the dishes are just that yummy. This like so many other Fuhrman recipes, manages to come together with great flavor without salt or fat or crappy type carbs. I added mushrooms and I did so for two reasons: 1. I love 'em, and B. Why not score the M in GBOMB when one has a clear opportunity to do so. A lovely accoutrement to this soup, btw, is the corn meal muffin featured on a recent recipe of the day. This makes a big hackin' pot of soup! Soooooo, tomorrow we be addin' some chopped collards, heat that puppy up and, BINGO, thare's another meal. May your high ANDIs be dandy!
This comment was last edited on 02/23/2016 08:22 PM

Laury

11/03/2016 05:39 PM

Rated this recipe:

I made this exactly according to recipe except  I used 4 cups veggie broth in place of 4 cups of water.  I was afraid it would be too watery but after tasting this rich and hearty soup I think water next time. Absolutely delicious and so filling. Took 40 minutes start to finish, which is good timing for a Nutritarian recipe. Topped with avocado,  lime and cilantro. Yum! I can't wait to make this for the whole family... we all love black bean soup.

xxxlife

06/11/2018 12:48 PM

Rated this recipe:

I love this recipe! Be sure to drain the beans if you use canned. The first time I made it I drained them and the 2nd time I didnt drain them to test the consistency and the 2nd time wasnt nearly as good.

Melthatch

03/03/2019 06:51 PM

Rated this recipe:

Delicious! I followed the recipe, except for adding some extra salsa directly to the pot. This will be my go-to recipe - it makes enough for several meals.

Jomax

05/04/2019 08:34 PM

Rated this recipe:

Thank you.  Very good.

I goofed and didn't blend part of the beans and salsa, so used the immersion blender which worked just fine.

Teacher3506

06/04/2019 09:26 PM

Rated this recipe:

I added frozen, chopped kale to this and topped it with bean sprouts and pea shoots for crunch. So delicious!

leveland

12/11/2019 08:20 PM

Rated this recipe:

Love it! This soup was delicious. I was in a hurry and didn't want the full recipe, so I made 1/4 of it. It was quick and easy.  I added some thinly sliced napa cabbage. 

Pgil

12/12/2019 07:56 PM

Rated this recipe:

This was a 5 star. Husband and son thought it was so good. Made it same as recipe except took a few of the suggestions others made. Added a can of green chili, did 1 tsp of cumin and 1 tbl of chili. The reverse of what it called for. I will definitely make this again. 

SkippyOne

03/31/2020 06:55 PM

Rated this recipe:

I did a lot to this soup. I cut it in half except for the onion and garlic and tomato and corn,  and only had hot salsa so used that.  Then added tomato paste, tbsp of nut butter, tbsp of unsweetened cocoa, some balsamic vinegar, and about 2 tbsp of lime juice.  Delicious and quite spicy.