Spicy Black Bean Soup

By Peggy D. and Joseph M. from Mt Laurel Elementary, Birmingham, Alabama.


This main dish recipe was developed by Chef Joseph Mitchell for middle to high school students -- perfect for a meatless menu.  Spicy black bean soup is low calorie, yet rich in nutrients and loaded with bold flavors. Paired with a grilled cheese sandwich, this zesty soup becomes a hearty meal.

Nutrition Facts

Serving size: 1 cup

From Fat7.82%
From Saturated Fat0.44%
From Sugar10.0%


Ingredient 6 servings 50 servings
Black beans, canned3 c1.5 gal 1 c
Diced tomatoes,canned3 c1.5 gal 1 c
Jalepeno peppers, minced1 T1/2 c
Red bell pepper, diced3/4 c1.5 qt
Onions, chopped1/2 c1 qt
Garlic powder1 t2 T 2 t
Cumin1 T1/4 c 1 t
Chili powder1 T1/4 c 1 t
Hot sauce, red1/2 t1 T 1 t
Salt1/2 t1 T 1 t
Black pepper1/4t2 t
Cilantro, fresh, chopped1/4 c2 c

  1. Combine beans, tomatoes, peppers, onions, and spices in pot or steam-jacketed kettle. (Do not add cilantro.) Bring to a boil. Add juice from tomatoes or water if too thick. 2. Reduce heat. Cover and simmer for 20 minutes or until vegetables are tender. CCP: Heat to 165 degrees F or higher for at least 15 seconds. 3. Stir in cilantro right before serving. 4. For 50 servings pour half into 2 steamtable pans (12" x 20" x 4"). CCP: Hold for hot service at 135 degrees or higher. 5.Portion with 8 oz ladle (1 cup).