Black Bean Soup


1 cup onion, chopped

3/4 cup celery, chopped

4 cloves fresh garlic, chopped or 1/2 teaspoon garlic powder

1 1/2 cup beef broth, low-sodium

2 (15.5-ounce) cans black beans, rinsed and drained

1 (15.5-ounce) can corn, rinsed and drained

1 1/2 teaspoon ground cumin

1/2 teaspoon onion powder

1/4 teaspoon dried oregano


1. Wash and prepare fresh vegetables.

2. Combine all ingredients in a sauce pan.

3. Cover and simmer for 20-25 minutes or until vegetables are tender.

Nutrition Facts: 

Serving size: 1 cup

Calories: 210

Fruits and Vegetables: 1/2 cup

Fat: 1.5 g

Fiber: 8 g

Sodium: 430 mg

Adapted from the USDA What's Cooking Mixing Bowl

This material was developed by the UMass Extension Nutrition Education Program.

The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination, 413-545-4800 or see