Black Bean Soup

bowl of black bean soup

Serves: 8

Fruits and Vegetables: ½ cup per serving


1 cup onion, chopped

¾ cup celery, chopped

4 cloves fresh garlic, chopped or ½ teaspoon garlic powder

1½ cup beef broth, low-sodium

2 (15-ounce) cans black beans, drained, rinsed

1 (15-ounce) can corn, drained, rinsed

½ cup salsa

1½ teaspoon ground cumin

½ teaspoon onion powder

¼ 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: 160; Carbohydrates: 30 g; Fiber: 8 g; Fat: 1 g; Saturated fat: 0 g; Sodium: 440 mg      


Adapted from the USDA What’s Cooking Mixing Bowl

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit 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 at 413-545-4800, or see