Blender Black Bean Soup

October 06, 2016
makes 4 servings
prep time 5
cook time 5


  • 2 15-oz. cans reduced-sodium black beans
  • ½ cup Greek yogurt, plain, non-fat
  • ¾ cup reduced-sodium chicken broth
  • 1 tsp. coriander
  • ½ tsp. cumin
  • ¼ tsp. cayenne
  • Juice of 1 lime
  • 2 cups popcorn, air popped, no butter
  • salt, season to taste


  1. Drain the beans and pour all ingredients (except the popcorn) into a blender; blend together until smooth.
  2. On the stovetop or in the microwave, heat the soup to preference. Garnish with a handful of popcorn and one last squeeze of fresh lime on top to serve.


Tips/Tricks - Note with alterations the nutritional values will be affected, including lactose content

**Offer as an appetizer in cocktail or shot glasses. Garnish with a dollop of plain yogurt, popcorn, fresh lime zest, or shredded cheese.

**Make the soup vegetarian-friendly by substituting vegetable broth.

**Omit the chicken broth and serve as a simple dip for fresh vegetables, a quick side to tacos, or a hearty addition to a layered salad. 

Blender Black Bean Soup

PT5M PT5M PT10M Serves 4 Ingredients:
    2 15-oz. cans reduced-sodium black beans, ½ cup Greek yogurt, plain, non-fat, ¾ cup reduced-sodium chicken broth, 1 tsp. coriander, ½ tsp. cumin, ¼ tsp. cayenne, Juice of 1 lime, 2 cups popcorn, air popped, no butter, salt, season to taste,

nutritional facts

Per serving

Calories 200

Total Fat 1g

Saturated Fat 0g

Cholestrol 0mg

Sodium 480mg

Total Carbohydrate 40g

Dietary Fiber 10g

Protein 15g

Calcium 15%


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