Soups On! Create Chili Black Bean Soup In Under an Hour

Looking for a flavorful meal for the family that can come together in less than an hour?

Look no further than this recipe for chili-lime black bean soup. This simple dish stars black beans–the March Harvest of the Month–and a handful of of veggies and seasonings to create a protein-packed flavorful bowl.

Click here to print the recipe.


  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 1 medium, jalapeño, minced and seeded
  • 1 tbsp. garlic, minced
  • 1 tsp. salt
  • 1½ tsp dried oregano
  • ½ tsp ground cumin
  • 1 tsp. chili powder
  • 1/8 tsp. cayenne pepper
  • 60 oz. can of black beans, rinsed and drained
  • 2 cups reduced-sodium chicken broth
  • 2 tbsp. fresh lime juice
  • 3 tbsp. plain low-fat greek yogurt
  • ¼ cup cilantro, chopped
  • ¼ cup green onions, chopped


  1. Heat oil in a large nonstick soup pot over medium heat. Add onion, jalapeno, garlic and salt; cook, stirring occasionally, until onions are softened, about 5 to 10 minutes. Add oregano, cumin, chili powder and cayenne; stir and cook 1 minute. Add beans and broth to pot; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for flavors to blend, about 10 minutes; stir in lime juice.
  2. Remove from heat and puree soup in pot using an immersion blender (or puree in a regular blender in batches). When serving, stir ½ tablespoon yogurt into each bowl and garnish with cilantro and scallions. Yields about 1 cup per serving.

Serves 6