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Hearty Black Bean Soup

Hearty Black Bean Soup
  • Prep 15 min
  • Total 45 min
  • Servings 4
A hearty vegetarian soup for a chilly night, our black bean soup is made with browned ground beef, canned beans, chilies and fire-roasted tomatoes. Simmer to perfection.
By Mark Evitt
Updated September 9, 2016



  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, finely chopped
  • Salt and pepper
  • 3/4 lb lean (at least 80%) ground beef or lean ground turkey
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 cans (15 oz each) Progresso™ black beans, undrained
  • 1 can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
  • 1 can (4 oz) fire-roasted diced green chiles, drained
  • 1 cup Old El Paso™ Thick 'n Chunky medium salsa
  • 2 tablespoons fresh lime juice (1 medium lime)
  • 2 teaspoons Frank's™ RedHot™ Original cayenne pepper sauce, if desired


  • 1 avocado, pitted, peeled and diced
  • 1 bunch fresh cilantro, finely chopped
  • Crushed tortilla chips
  • 2 containers (6 oz) Greek plain yogurt


  • 1
    In 3-quart saucepan, heat oil over medium heat. Add onion and garlic; season with salt and pepper. Cook about 5 minutes or until onion is translucent.
  • 2
    Add beef; sprinkle with cumin, chili powder and 1/2 teaspoon salt. Cook about 5 minutes or until beef is browned.
  • 3
    Add beans, tomatoes, green chiles, salsa and lime juice. Heat to boiling. Reduce heat to simmer. Taste broth; adjust seasoning as necessary and add hot sauce if more spice is desired. Simmer up to 30 minutes, stirring occasionally.
  • 4
    While soup is simmering, prepare Toppings.

  • For a thinner soup, add 1/2 cup Progresso® chicken broth along with the canned products.
  • Instead of adding hot sauce for more heat, try a teaspoon or two of adobo sauce from a can of chipotle chiles. This will give the soup a smokier taste.

No nutrition information available for this recipe
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