Recipe Professional

Tag: Bean

Turkey, Sweet Potato, and Black Bean Soup
Turkey, Sweet Potato, and Black Bean Soup is a great use for leftover turkey, but you can also make this tasty soup with chicken. And I’ve adjusted this recipe to use more turkey and fewer beans and sweet potatoes for a lower-carb version.

PIN Turkey, Sweet Potato, and Black Bean Soup to try it later!

This delicious and easy Turkey, Sweet Potato, and Black Bean Soup is a lovely way to use leftover leftover turkey, if you’re lucky enough to end up with some! And one of my favorite traditions for the day after Thanksgiving is taking the turkey carcass, putting it in a roasting pan with lots of water, onions, carrots, celery, and a bit of Penzeys Turkey Soup Base, and filling up the house with the smell of homemade Turkey Stock.

And this soup recipe with turkey, black beans, and lime is one of my favorite soups to make with leftover turkey, and I’m indulging my love of sweet potatoes here as well. This recipe is pretty flexible, but don’t leave out the touch of fresh lime juice added at the very end. Lime and sweet potatoes are what make this soup so absolutely delicious!

Soup with sweet potatoes and black beans is a splurge for people who are watching carbs, but I’ve updated this favorite soup to make it a bit lower in carbs. Here’s the printer-friendly recipe of the original version for anyone who was a fan!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Can this Turkey Sweet Potato Soup recipe be made with chicken?

Any soup recipe that uses leftover turkey can also be made with cooked diced chicken!

What did I do to make the Turkey Sweet Potato Soup lower in carbs?

I love this soup so much, but the original recipe was more of a carb splurge than I wanted these days with both beans and sweet potatoes. To make a lower-carb version of the soup, I just used fewer sweet potatoes and beans and more turkey. And I also added a little more turkey stock to make sure it’s still eight servings.

Want Low-Carb Turkey Soups?

Check out Low-Carb Turkey Soup Recipes to see the lowest-carb turkey soup recipes on my blog.

How to make Turkey, Sweet Potato, and Black Bean Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. You can make the soup using chicken broth from a can, but I highly recommend making turkey stock if you have a turkey carcass. Here is how to make homemade Turkey Stock, and it will make your house smell great while it cooks.
2. Start by cooking the onions and celery a few minutes in the bottom of the soup pot.
3. Then add diced sweet potatoes, spices, and turkey stock and simmer about 40 minutes.
4. Add black beans and liquid and simmer about 15 minutes more.
5. Then add the diced turkey and green chiles and simmer another 15 minutes.
6. Stir in the lime juice, simmer a few minutes more, and serve hot.
7. This Turkey Sweet Potato Soup is good with cheese and sour cream to sprinkle on at the table if you like the sound of that!
Weekend Food Prep:

This recipe for Turkey, Sweet Potato, and Black Bean Soup has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

1 cup diced onion

1 cup diced celery

1 T olive oil

2 cups diced sweet potato, cut in pieces about 1/2 inch (see notes)

2 tsp. dried oregano (see notes)

2 tsp. ground cumin

1 tsp. ground chile powder

1/2 tsp. dried sage

6 cups turkey stock (see notes)

one 15 oz. can black beans

4 cups diced leftover turkey (see notes)

4 oz. can diced green chiles

1/4 cup fresh squeezed lime juice (I used my fresh-frozen lime juice)

salt, fresh ground black pepper to taste

Instructions

Heat olive oil in heavy soup pot, add onions and celery and saute about 5 minutes.

Add sweet potatoes, oregano, cumin, chile powder, sage, and turkey stock, lower heat to a simmer, and cook about 40 minutes, stirring a few times.

Add black beans, rinsing out the can with a small amount of water and adding all bean liquid. Simmer soup 15 minutes more.

Add diced turkey and green chiles and simmer about 15 minutes more.

Stir in fresh lime juice, season with salt and pepper as desired, and cook 5 minutes more.

Serve Turkey Sweet Potato Soup hot, with additional fresh lime to squeeze into soup if desired.

Notes

These are orange sweet potatoes, which are often called Yams or Sweet Yams in U.S. stores. I used Mexican oregano, but either kind will work.

You can use chicken stock or broth for this soup if you don’t have turkey stock.

I’d use 3-4 cups leftover turkey, depending on how thick you prefer the finished soup to be.

This would be great with sour cream, chopped cilantro, or grated cheese, and you could even add crushed corn chips for family members who aren’t watching their carbs.

Recipe created by Kalyn.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 327Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 79mgSodium 635mgCarbohydrates 31gFiber 6gSugar 9gProtein 29g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sweet potatoes and black beans are both considered to be “good carbs” for the original South Beach Diet, meaning they are digested slowly. That means this Turkey, Sweet Potato, and Black Bean Soup would be suitable for phase 2 or 3 on South Beach. I’ve adjusted this recipe so it’s lower in carbs, but this soup still has some carbs so check the nutritional information if you’re following a stricter low-carb plan.

Find More Recipes Like This One:
Check out Soup Recipes for more tasty soups! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for Turkey Sweet Potato Soup was first posted in 2007! It was updated in 2021 with recipe tweaks to make it a lower-carb soup and last updated with more information in 2025.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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March 31, 2026
Butternut Squash Black Bean Soup
Butternut Squash Black Bean Soup is a spicy vegetarian soup that’s going to be a hit with all the butternut squash fans! And if you skip the optional sour cream this slightly-spicy recipe is vegan.

PIN the Butternut Squash Black Bean Soup to try it later!

I’m a well-documented fan of butternut squash, so you it’s surprising I haven’t made more soups using my favorite winter squash. It’s partly because I love savory squash dishes, but I don’t really understand the appeal of those sweet butternut squash soups that many people like.

No surprise then that this Butternut Squash Black Bean Soup is savory from ground cumin and slightly spicy from the Green Tabasco Sauce (affiliate link) that’s stirred in at the end.

This soup would make a lovely Meatless Monday dinner, and if you’re cooking for a family I might sprinkle some crushed tortilla chips into the soup for the kids. I ate my soup with a generous dollop of sour cream, but if you skip the sour cream this meatless soup is vegan.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- butternut squash
- salt and fresh ground black pepper
- Olive Oil (affiliate link)
- onion
- celery
- Minced Garlic (affiliate link)
- vegetable stock or canned vegetable broth
- ground cumin (affiliate link)
- can of black beans
- red bell pepper
- cilantro
- Green Tabasco Sauce (affiliate link) or other jalapeno hot sauce of your choice
Don’t want cilantro in the Butternut Squash and Black Bean Soup?

If you have those anti-cilantro tastebuds, I’d use thinly sliced green onion instead of cilantro in the Butternut Squash and Black Bean Soup.

Want more ideas for butternut squash?

Use My Favorite Winter Squash Recipes to see more of my butternut squash faves or check out Winter Squash Recipes to see all my recipes using all types of winter squash!

Steps for making Butternut Squash Black Bean Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Butternut squash can be a challenge to peel and cut up, but for this soup you just cut the squash in half, scrape out seeds, and roast the squash until it’s tender enough to scrape away from the skin. Let squash cool until you can scoop it out of the skin.
2. Heat the olive oil and saute the onion and celery until soft; then add the minced garlic and cook 2-3 minutes more.
3. Add two cups of the vegetable stock to the onion-celery mixture and simmer for 10 minutes.
4. When the squash is cool, scrape the flesh away from the skin and mix it with the other 4 cups of broth and the ground cumin. (This is a giant 8-cup measuring cup.)
5. Add that mixture to the soup pot and simmer about 20 minutes more, then use an Immersion blender (affiliate link) or food processor to puree the soup. (Blogger error; I forgot to take a photo of the soup being pureed, but I used my immersion blender.)
6. While the mixture simmers, rinse the black beans with cold water and let them drain.
7. Also chop the cilantro and red bell pepper.
8. Add the beans, red bell pepper, and cilantro to the pureed soup mixture and simmer about 15-20 minutes more.
9. Stir in desired amount of Green Tabasco Sauce (affiliate link) and serve hot, with a dollop of low-fat sour cream or plain yogurt if desired.
More Meatless Soups with Butternut Squash:

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

1 large butternut squash (about 1.5 lbs.)

salt and fresh ground black pepper, for seasoning squash

2 tsp. olive oil

2 cups finely chopped onion

2 cups finely chopped celery

1 T minced garlic

6 cups vegetable stock or canned vegetable broth (or slightly more, if you’d like a thinner soup)

2 tsp. ground cumin (or more)

one 15 oz. can black beans

1 medium red bell pepper, chopped small

1/2 cup chopped cilantro, optional (plus more to garnish soup if desired)

1 T Green Tabasco Sauce (or other jalapeno hot sauce of your choice)

Instructions

Preheat oven or toasted oven to 400F/200C.

Using a large chef’s knife, cut butternut squash in half and use a sharp spoon to scoop out seeds.

Place squash on a baking sheet and season with salt and fresh ground black pepper.

Roast squash until it is soft enough to pierce easily with a fork, and starting to slightly brown, about 50-60 minutes.

Let squash cool enough to handle.

While squash is roasting, chop onion and celery and mince the garlic. (I used fresh garlic chopped with my favorite garlic chopper and then minced with a knife.)

Heat olive oil in large non-stick soup pot and saute onions and celery until they’re soft, about 7 minutes.

Add minced garlic and cook 2-3 minutes more.

Add 2 cups of vegetable broth and simmer the mixture about 10 minutes.

As soon as the squash has cooled enough to handle, scrape the flesh away with the skin and mix it with the other 4 cups of broth and the ground cumin.

Add this mixture to the soup pot and simmer about 20 minutes; then use an Immersion blender (affiliate link), blender, or food processor to puree the soup. (I used an immersion blender, which is by far the easiest way to do it; if you only have a blender or food processor, be very careful with the hot soup.)

While the soup simmers, rinse the black beans well with cold water and let them drain in a colander.

Chop the cilantro and red bell pepper.

After you’re pureed the soup add the beans, red bell pepper, and cilantro and simmer about 15-20 minutes more, adding a little more vegetable stock if you’d like a thinner soup.

Stir in the Green Tabasco Sauce (affiliate link) to taste and serve hot, garnished with sour cream or plain Greek yogurt if desired and tortilla chips if desired.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 172Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 1330mgCarbohydrates 32gFiber 9gSugar 9gProtein 7g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Butternut Squash Black Beans Soup is a healthy soup for the original South Beach Diet, but the use of butternut squash makes it limited to phase 2 or 3, and of course do not serve with tortilla chips for South Beach. This soup is too high in carbs for most low-carb eating plans.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This soup recipe with butternut squash and black beans was first posted in 2012. It was last updated with more information and better photos in 2023.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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March 28, 2026
Black Bean Sweet Potato Soup
Black Bean Sweet Potato Soup is a vegetarian soup that’s loaded with flavor, and please don’t skip the lime juice! This meatless soup isn’t low in carbs, but see tips below for making a lower-carb version of this tasty soup.

PIN Black Bean Sweet Potato Soup!

This Black Bean Sweet Potato Soup seems perfect after a few days of indulgent holiday eating. This is a soup for people who are avoiding meat and don’t mind a few carbs, but see tips below for an easy option if you like to make a version that will be lower in carbs!

This easy stovetop soup will light enough to help you recover from holiday food overload, easy enough that you don’t need much time in the kitchen. And it’s still going to be warm and comforting if you’re in a part of the world where the weather is cold. I hope you like the recipe if you like the sound of a soup with black beans and sweet potatoes!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Are they yams or sweet potatoes?

Even though they are often mistakenly called yams in U.S. grocery stores, the vegetables used to make this soup are orange-fleshed sweet potatoes! But your store may call them yams or sweet yams.

Want a version of this soup that’s still vegetarian but lower in carbs?

Soup with black beans and sweet potatoes is never going to be super low in carbs. But if you want a lower-carb version for this tasty soup, switch out one can of black beans for a low-carb vegetable like frozen cauliflower rice or chopped red bell pepper. That will definitely make it lower in carbs.

How to Make Black Bean Sweet Potato Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Heat olive oil in a heavy soup pot, then cook onions for 6 minutes, or until they’re just starting to brown. Then add minced garlic, ground coriander, ground cumin, ground fennel, and black pepper and saute about 1-2 minutes more.
2. Rinse 2 cans black beans until no more foam appears, then let the beans drain.
3. While onions are cooking, chop up two medium sweet potato into pieces.
4. When onions and spices have been cooked long enough, add vegetable stock, black beans, and sweet potatoes to the soup pot, along with salt to taste.
5. Let cook about 30 minutes, or until sweet potatoes are falling-apart tender. Use a slotted spoon to remove 3 cups of sweet potatoes and beans.
6. Then use an Immersion Blender (affiliate link) or regular blender to puree the remaining soup. (Be very careful if you do this in a regular blender!)
7. Add the reserved beans and sweet potatoes back into the soup and simmer about 15 minutes more.
8. Taste to see if you want more salt, then add the lime juice and simmer for 5 more minutes.
9. Serve Black Bean Sweet Potato Soup hot, with a dollop of Greek yogurt or sour cream if desired.
Want More Vegetarian Recipes?

If you’re interested in more recipes without meat, check out the archives for Vegetarian Recipes.
Ingredients

1 T olive oil

1 large onion, diced small

1 tsp. minced garlic

3/4 tsp. ground coriander

1 tsp. ground cumin

1/4 tsp. ground fennel

fresh ground black pepper to taste

2 medium sweet potatoes, cut into 1/2 inch pieces

2 15 oz. cans black beans, rinsed and drained

4 cups vegetable stock (see notes)

salt to taste

2 T fresh-squeezed lime juice

Instructions

Heat olive oil in heavy soup pot, add diced onion and cook over medium heat for 6-8 minutes, or until onions are just starting to brown.

Add minced garlic, ground coriander, ground cumin, ground fennel and fresh-ground black pepper and saute 1-2 minutes more, or until spices are becoming fragrant.

While onions are cooking, peel and dice sweet potato and rinse beans until no more foam appears, then drain.

After onions and spice mixture have been sauteed, add the diced sweet potatoes, black beans, and vegetable or chicken stock to the soup pot, along with salt to taste.

Let soup simmer on medium-low heat for about 30 minutes, or until the sweet potatoes are falling-apart tender. (There will be some foam from the beans that rises to the top during cooking; just skim off with a large spoon or stock skimmer.)

When sweet potatoes are tender, use a slotted spoon to remove 3 cups of beans and sweet potatoes; then use an immersion blender or regular blender to puree the remaining soup. (Be very careful with the hot soup if using a regular blender; fill the blender container only about 3/4 full and hold the lid on the blender with a towel or hot pad draped over the lid.)

Add the reserved sweet potatoes and beans back into the soup and simmer about 15 minutes more.

Taste to see if you want to add more salt; then add the lime juice and simmer about 5 minutes more.

Serve Black Bean Sweet Potato Soup hot, with a dollop of fat free Greek yogurt or light sour cream if desired.

If desired you can serve with lime wedges so people who want to can squeeze more lime juice into their soup.

Notes

If you’re using vegetable broth in a can, use 3 cans broth and just freeze the extra.

This recipe adapted from Black Bean Soup with Sweet Potatoes found in Fine Cooking Soups and Stews.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 264Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 558mgCarbohydrates 46gFiber 14gSugar 5gProtein 14g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Black Bean Sweet Potato Soup would be approved for only phase 2 or 3 of the original South Beach Diet, due to the sweet potatoes. This soup is too high in carbs for a low-carb diet plan but see tips in the post for making a more carb-conscious version.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This soup recipe with sweet potatoes and black beans was first posted in 2010. It was last updated with more information and a lower-carb option in 2025.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link
March 27, 2026
Chicken Black Bean Soup
Chicken Black Bean Soup is surprisingly low in net carbs for a soup with beans, and it’s also gluten-free! And this slightly spicy soup is such a lovely combination of flavors.

PIN Chicken Black Bean Soup to try it later!

This delicious Chicken Black Bean Soup sounds perfect to warm you up, and Salt Lake has gotten about two feet of snow in the last 24 hours! This is a quick and easy soup recipe, with the perfect spices and amazing flavors. And I’m not tagging the recipe low-carb, but this delicious soup has a lot of chicken and not many beans, so it’s surprisingly low in net carbs, FTW!.

And if you use rotisserie chicken, you can have Chicken Black Bean Soup on the table in about 30-40 minutes. And this is a tasty soup the whole family will probably like; I hope you make it soon!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What gives Chicken Black Bean Soup the amazing flavors?

This soup has chicken, black beans, chicken broth, and vegetable broth. The soup gets amazing flavors from ground cumin, chili powder, celery, onion, celery seed, garlic, tomatoes, salsa,Green Tabasco Sauce, cilantro, and lime juice!

Don’t want cilantro in the Chicken Black Bean Soup?

People who like cilantro will love the generous amount added at the end of the cooking time, but if you’re not a cilantro fan just replace it with thinly-sliced green onion.

Can you use other beans for this Chicken Soup recipe?

You can definitely use other types of canned beans in this tasty soup, and I think Pinto Beans would be especially good.

How many carbs are in the Chicken Black Bean Soup?

This tasty soup has only 12 net carbs per serving, with 43 grams of protein!</p.

How to make Chicken Black Bean Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Heat the oil in a heavy soup pot, then cook the diced onion and celery about 3-5 minutes, until they are soft but not browned.
2. Add the ground cumin, chili powder, celery seed, and garlic and saute about 2 minutes more.
3. Add chicken broth, vegetable broth, canned tomatoes, and salsa and let simmer 10 minutes. (Boring photo, but this is an important step.)
4. While the soup simmer diced up some cooked chicken into small pieces until you have about 2 cups diced chicken.
5. Add the chicken and black beans to the soup, taste to see if you want to add the green tabasco sauce (affiliate link), then simmer on low about 15-20 minutes.
6. While this mixture simmers wash, spin dry, and chop enough fresh cilantro to make 1 cup chopped cilantro. (You can use less, but I wouldn’t! Use sliced green onions if you’re not a cilantro fan.)
7. Add the cilantro and let the simmer simmer 5 minutes more.
8. Then add 3 T fresh-squeezed lime juice and simmer 2-3 minutes more.
9. Serve Chicken Black Bean Soup hot, with cut limes to squeeze into the soup and sour cream if desired.
Make it a Carb-Conscious Meal:

Olive Bread or Savory Almond Flour Bread would be perfect to serve on the side with this Chicken Black Bean Soup.

Weekend Food Prep:

This Chicken Black Bean Soup recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

1 small onion, diced small

1 cup celery, diced small

2 tsp. olive oil

1 T ground cumin

1 T chili powder

1 tsp. celery seed

1 tsp. garlic powder or minced garlic

4 cups canned chicken broth (see notes)

one 14 oz. can vegetable broth

one 14.5 oz. can petite diced tomatoes

1 cup Pace Picante Sauce (see notes)

6-8 drops Green Tabasco Sauce or your favorite hot sauce (taste to see if you want this)

one 15 oz. can black beans

3 cups cooked chicken, cut in very small pieces

1 cup chopped cilantro leaves and stems (optional, see notes)

3 T fresh-squeezed lime juice

slices of fresh lime and sour cream for serving (optional)

Instructions

In a large heavy soup pot, saute onions and celery in olive oil 3-5 minutes, until soft but not browned.

Add the ground cumin (affiliate link), chile powder, celery seed (affiliate link), and garlic and saute about 2 minutes more.

Add the chicken stock, vegetable broth, tomatoes, and salsa, and simmer 10 minutes.

After 10 minutes, taste for hotness and add green tabasco sauce (affiliate link) if desired.

Add black beans and chicken and simmer 15-20 minutes more.

While the soup simmer, wash, dry and chop enough fresh cilantro to make 1 cup chopped cilantro. and squeeze enough limes to make 3 T juice.

After 15-20 minutes, add the chopped cilantro (or thinly-sliced green onion) and simmer 5 minutes, then add lime juice and cook 2-3 minutes more.

Serve Chicken Black Bean Soup hot with fresh limes to squeeze into the soup, sour cream, and additional chopped cilantro to sprinkle on top if desired.

Notes

I would definitely use homemade chicken stock if I had some!

I love Pace Picante Sauce (affiliate link) because it doesn’t have added sugar, but use any tomato salsa you prefer.

The beans don’t have to be drained unless you choose to rinse the beans to reduce the amount of sodium.

If you’re not a cilantro fan just use thinly-sliced green onion.

This recipe created by Kalyn.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 412Total Fat 17gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 101mgSodium 1408mgCarbohydrates 19gFiber 7gSugar 5gProtein 43g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This chicken soup recipe is surprisingly low in net carbs for a soup with beans. Black beans are actually allowed for any phase of the original South Beach Diet and other low-glycemic diet plans, although the portion size is limited for South Beach Diet Phase One.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This Chicken Black Bean Soup was first posted in 2005! It was updated with new photos in 2013 and the recipe was last updated with more information in 2026.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link
March 25, 2026
Black Bean and Beef Chili (Stovetop or Slow Cooker)
I’m updating this family favorite Black Bean and Beef Chili to make it a bit lower in carbs and higher in protein! And Avocado Salsa is the perfect finishing touch for this chili recipe that you can make in the slow cooker or on the stove.

PIN the Black Bean and Beef Chili to try it later!

This recipe for Black Bean and Beef Chili is favorite chili recipe that you can make in the slow cooker or on the stove. This is a recipe I’ve made many times for Super Bowl parties, and it’s always been a hit. Of course chili with black beans does have some carbs. But recently I made this recipe for friends and realized I could make two easy changes that would make this favorite chili recipe slightly lower in carbs and higher in protein!

So I decided to update the recipe, and even took some new photos so people would realize the recipe had been slightly changed. The new version cuts the black beans down from three cans to two, and increases the ground beef from one pound to two. (Only the ingredients are changed; the cooking method is the same.) And if anyone was a fan of the original recipe, just check the NOTES section of the full recipe; I will copy the original ingredients there.

I hope you try this updated recipe if it’s not too much of a carb splurge for you! I admit, it’s partly the black beans that make me love this chili so much. And the fresh-squeezed lime juice and chopped cilantro stirred into the chili at the end gets a big thumbs up from me. But what really puts this Chili into over-the-top status for me is the creamy avocado-cilantro-onion salsa, which I think might be the perfect topping for chili!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Chili?

The American stew called Chili has endless variations, and it’s a perfect cold weather dish. For anyone not familiar with the cuisine of the Southwestern United States, here’s some info about the dish called Chili:
- Yes, it does usually contain ground chiles (small red or green hot peppers) as well as chili powder (a seasoning blend). But there are lots of other things that define chili.
- Sometimes Chili has meat, and it could be beef, pork, chicken, or turkey, but Chili can also be a vegetarian dish.
- There are Chili recipes with or without beans, (and some purists say that true Chili should never have beans!)
- For recipes that do use beans, many types will work, including red beans, black beans, white beans, pinto beans, and more.
- Besides chile peppers, meat and possibly beans, most Chili recipes also include include tomatoes and onions.
When do I serve this Black Bean and Beef Chili?

Chili is a great party food, as well as something that’s nice to have in the freezer, and it’s especially good when the weather is cold! But in my family this Black Bean and Beef Chili is famous for being the ultimate game-day food, and it’s made an appearance at quite a few Super Bowl parties through the years!

How low in carbs is the updated Black Bean and Beef Chili?

The new version of this favorite chili recipe with fewer beans and more ground beef has 17 net carbs and 34 grams of protein. (The original recipe had 23 net carbs and 29 grams of protein.)

What if you prefer chili without beans?

Check out my round-up of Amazing Low-Carb and Keto Chili Recipes if you prefer a chili without beans.

What if you’re not a fan of cilantro?

Normally I recommend replacing cilantro with thinly sliced green onion. But this recipe already has finely chopped red onion in the chili and in the avocado salsa. So I would just omit the cilantro if you’re not a fan.

How to make Black Bean and Beef Chili:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Start by rinsing one can of black beans and letting them drain. (These original photos are from a double batch of Chili I made for my family Super Bowl party, you won’t have that many beans.)
2. Puree the second can of black beans with the tomatoes in a food processor (affiliate link) or blender.
3. Heat most of the oil in heavy soup pot, brown the ground beef, then remove beef to a bowl.
4. Add a bit more oil if needed and saute half the onion until it’s starting to soften. Then add the chile powders (and ground chipotle chile pepper if using) and ground cumin and cook a minute or two until the spices are fragrant.
5. Add beef stock to the soup pot, then add browned ground beef, pureed bean mixture, drained beans, and tomato paste. Stir, and let the chili start to simmer on medium heat.
6. While chili simmer, dice avocados and toss it with 1/4 cup lime juice.
7. Then stir in half of the chopped onion and half the chopped cilantro. (Keep the salsa in the fridge if you’re simmering the chili a while like I did.)
8. The Chili can cook in about 30 minutes, but I like to turn the heat to very low and simmer it for a couple of hours when I have time. It will thicken a bit and cook down slightly.
9. Stir in the rest of the lime juice and chopped cilantro when the chili is as thick as you’d like it and cook a few minutes more.
10. Taste chili and season to taste with salt and fresh-ground black pepper.
11. Serve Black Bean and Beef Chili hot, with a generous scoop of avocado salsa on top.
More Chili Recipes You Might Like:

Weekend Food Prep:

This recipe for Black Bean and Beef Chili has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

two 14 ounce cans black beans

1 T olive oil (or more, depending on your pan)

1 lb. lean ground beef

one 14.5 oz. can petite diced tomatoes

1 cup very finely diced red onion (divided)

1 T or more regular chile powder (preferably New Mexico chile powder)

1 T or more ground Ancho chile pepper (Ancho chile powder adds great flavor, but can use more regular chile powder)

about 1/4 tsp. ground Chipotle chile pepper (ground chipotle is hot so use sparingly.)

2 tsp. ground cumin (or more)

2 cups homemade beef stock or 1 can beef broth

2 T tomato paste

1/2 cup fresh-squeezed lime juice, divided (I used my fresh-frozen lime juice)

1 bunch chopped cilantro (divided)

salt and fresh ground black pepper to taste (I didn’t use any salt)

half of the red onion (from above)

half of the fresh lime juice (from above)

half of the chopped cilantro (from above)

2 avocados, finely diced

Instructions

Drain 1 can black beans into colander and rinse well, until no more foam appears.

Let beans drain while you use a food processor (affiliate link) to puree the other can of undrained beans and the can of diced tomatoes and liquid. Process the beans and tomatoes about 2 minutes, until they are fairly smooth.

In bottom of heavy soup pot, heat 1-2 tsp. olive oil and brown the beef, using the back of the turner to break it into small pieces.

Remove beef to bowl, then add a bit more olive oil and 1/2 cup chopped red onion to the pan.

Lower heat a little and cook onions until they are softened but not starting to brown. Then add all the chile powders and cumin (affiliate link) and saute about 30 seconds.

Add beef stock to pan; then add browned ground beef, pureed bean mixture, drained beans from colander and tomato paste and simmer, uncovered, 30 minutes or longer.

(I like to simmer my Chili at very low heat for nearly two hours, if you have time for that. Halfway through the cooking time, you could taste to see if you want additional chile powder. I think chile powder is something you need quite a bit of in a dish like this.)

While Chili simmers, dice avocados and place in plastic bowl with 1/4 cup fresh lime juice.

Rinse and finely chop the cilantro.

Mix 1/2 cup red onion and half the chopped cilantro into the avocado-lime juice mixture. (This can be kept in the refrigerator while the Chili cooks, but be sure to mix the lime juice with the avocado as soon as you cut it to keep the avocado from turning brown.)

When chili has thickened to your liking, stir in the other half of the chopped cilantro and 1/4 cup lime juice into the pot and cook chili about 5 minutes more.

Taste chili and season with salt and black pepper if desired.

Serve Black Bean and Beef Chili hot, with a generous scoop of avocado salsa on top of each serving.

To Adapt for the Crockpot:

Reduce the beef stock to 1 or 1 1/2 cups (depending on how thick you want the chili.)

Use an extra tsp. of regular and ancho chile powder. (I wouldn’t increase the chipotle chile powder; you can add hot sauce at the table if you want more heat.)

Prepare all the chili ingredients as above, except adding to the slow cooker instead of to a soup pot.

Then cook 3-4 hours on high or 7-8 hours on low (depending on how hot your Crockpot cooks.) Turn to low when you add the lime juice and cilantro and cook about 15 minutes.

Serve with salsa as above.

Notes

Ingredients for Original Version with more Beans and less Beef

(I am copying this as it appeared in the original recipe. Nowdays I am a bit better at listing ingredients in the order they are used, so I made a few changes in the new-and-improved recipe above to reflect that!)

three 14 ounce cans black beans

one 14.5 oz. can diced tomatoes (to thicken)

1 T olive oil (or more, depending on your pan)

1 lb. lean ground beef

1/2 cup very finely diced red onion

1 T or more regular chile powder (preferably New Mexico chile powder )

1 T or more ground Ancho chile pepper (Ancho chile powder adds great flavor, but can use more regular chile powder)

about 1/4 tsp. ground Chipotle chile pepper (see notes)

2 tsp. ground cumin (or more)

2 cups homemade beef stock or 1 can beef broth

2 T tomato paste

1/4 cup fresh-squeezed lime juice (I used my fresh-frozen lime juice)

1 can black beans (to thicken)

Salsa Ingredients:

1/2 cup finely diced red onion (or less)

1/4 cup fresh lime juice (I used my fresh-frozen lime juice)

1 bunch cilantro, chopped

2 avocados, finely diced

salt and fresh ground black pepper to taste (I didn’t use any salt)

This recipe was adapted slightly from Fine Cooking Annual 2008.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 388Total Fat 16gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 70mgSodium 804mgCarbohydrates 30gFiber 13gSugar 5gProtein 34g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
When it’s made with low-fat ground beef, this Black Bean and Beef Chili would be a great main dish for any phase of the original South Beach Diet. This updated recipe a lower-carb chili, but it would still be a slight splurge for low-carb eaters and to high for Keto. Check out Amazing Low-Carb Chili Recipes for no-bean chili recipes that are delicious and low in carbs.

Find More Recipes Like This One:
Use Soup & Stew Recipes to find more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This chili recipe with beef and black beans was first posted in 2008, and I’ve probably made this at least 50 times since then! The recipe was updated to a version with fewer beans and more ground Beef in 2026.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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March 22, 2026
Slow Cooker Bean Soup (with Ham, Spinach, and Thyme)
This Slow Cooker Bean Soup has loads of flavor from ham, spinach, and thyme, and it can be made with cooked dried beans or canned beans. And this kicked-up version of ham and bean soup is nutritious and extra delicious!

PIN Slow Cooker Bean Soup to make it later.

This Slow Cooker Bean Soup has spinach, and adding some leafy greens is one of my favorite tricks for increasing the nutritional value of most any kind of soup. Greens are the the most nutritious foods per calorie of all the world’s healthiest foods, and the flavor of leafy greens goes with so many other foods. And I loved the addition of spinach in this ham and bean soup made in the slow cooker!

The slow cooker soup started with leftover ham from Thanksgiving and dried beans in the pantry. Once I had the idea in mind, all I needed was a package of baby spinach and by the end of the day I had this delicious Slow Cooker Bean Soup that was kicked up in flavor with ham, spinach, and thyme.

I took some of the soup to my brother Mark and his wife Lisa, since they’re the ones who brought the ham for Thanksgiving. A few days later Mark texted me to say the healthy soup was a winner. I hope you’ll try this tasty soup next time you have some leftover ham!

What ingredients do you need for this soup?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient.)

What greens can you use for the Slow Cooker Bean Soup?

If you’re not big on spinach, I think Kale or Swiss Chard would also be delicious in this ham and bean soup.

Want to use dried beans for the Slow Cooker Bean Soup?

If you want to save some money and have plenty of time, here’s How to Cook Dried Beans in a Slow Cooker. There’s also a good post on my Slow Cooker or Pressure Cooker site about How to Cook Dried Beans in the Slow Cooker or Instant Pot. You can make extra beans and freeze some for the next time you want to make soup.

What size Slow Cooker did I use?

I made this soup in my 6 quart Ninja Cooker, which isn’t that readily available any more, but any type of Crock-Pot Large Oval Slow Cooker (affiliate link) that’s at least six quarts will be fine. If you only have a smaller slow cooker, the recipe could certainly be cut in half.

How high in carbs is this slow cooker soup with beans, ham, and spinach?

This soup has 29 net carbs and 34 grams of protein per serving.

Can Slow Cooker Bean Soup be frozen?

This soup freezes well, and you’ll be glad you have some to pull out of the freezer when you get home late on a cold night.

How to Make Slow Cooker Bean Soup (with Ham, Spinach, and Thyme):

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Cooking your own dried beans is the most flavorful option for this type of soup. (I cooked two pounds of beans, then froze half and used half in the soup. Here’s How to Cook Dried Beans in a Slow Cooker if you haven’t done it.
2. If cooking dried beans from scratch doesn’t work for you, no judgement from me. Just use 4 cans of white beans!
3. Put 6 cups of cooked beans (4 cans) into a large slow cooker with 6 cups chicken broth (or use partly ham stock if you have some).
4. I had ham juice from the bottom of the slow cooker we cooked the ham in, but if I’m using chicken broth for soups with ham, I add a little Goya Ham Flavor Concentrate (affiliate link) to flavor the soup.
5. Cook beans, onions, dried thyme, and stock about 2 hours on high.
6. Then add chopped ham and cook about 2 hours more.
7. When the soup has cooked several hours and ingredients are starting to taste good together, chop 5 oz. baby spinach (or other greens) and add to the soup.
8. Cook 30-45 minutes more. (I like the greens fairly well done.)
9. Season Slow Cooker Bean Soup to taste with plenty of fresh-ground black pepper and a little salt if needed. Serve hot and enjoy!
More Tasty Soup with Ham:
Ingredients

6 cups cooked white beans (or use 4 cans white beans)

6 cups chicken broth (see notes)

1 onion, chopped

2 tsp. dried thyme or ground thyme

3 cups cooked ham, coarsely chopped

1-2 packets Goya Ham Flavor Concentrate (optional)

5 oz. package baby spinach

fresh ground black pepper and salt to taste (remember ham is salty; this doesn’t need much salt)

Instructions

Here’s How to Cook Dried Beans in the Slow Cooker if you’re cooking dried white beans.

Just use four 15 oz. cans white beans if you prefer to use canned beans. (No need to rinse the beans for this recipe.)

Put cooked beans, chicken broth (or partly ham stock, chopped onion, and dried thyme (or ground thyme) into the slow cooker and cook on HIGH about 2 hours.

After 2 hours coarsely chop the ham and add to the slow cooker, with Goya Ham Flavor Concentrate (affiliate link) if desired.

Cook on HIGH about 2 hours more.

Chop the spinach and add to the soup.

Cook on high 30-45 minutes more.

Season soup to taste with fresh-ground black pepper and salt. (Remember ham is salty so you won’t need much salt.)

Serve the Slow Cooker Bean Soup hot and enjoy!

Notes

For the beans, use about 1 lb. dried beans and follow the options above to cook them, or use 4 cans beans, 15 oz. size can.

Canned chicken broth is fine for this recipe, but I’d use partly ham stock if you have some. I highly recommend adding a little Goya Ham Flavor Concentrate (affiliate link) if you don’t have ham stock.

Recipe created by Kalyn when she had beans in the pantry and leftover ham from Thanksgiving.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 326Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 57mgSodium 1606mgCarbohydrates 38gFiber 9gSugar 3gProtein 34g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Slow Cooker Bean Soup soup as written is too high in carbs for strict low-carb diets. If you’re limiting carbs, you could make this soup with more ham and greens and fewer beans. Dried beans are considered a “good carb” for the original South Beach Diet, and they’re permitted for all phases of South Beach.

Find More Recipes Like This One:
Use Soup Recipes for more tasty soups like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This Slow Cooker Bean Soup recipe was posted in 2015. It was last updated with more information in 2025.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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March 15, 2026
Creamy Cheesy Bean Dip
Our bean dip recipe combines refried beans, sour cream, the perfect blend of spices, and melty shredded cheese. It’s hot, bubbly, cheesy, and really delicious!

Serve this easy bean dip with tortilla chips, toasted bread, or veggies! It’s basically my new go-to party appetizer (well, this and our infamous onion dip). It’s excellent with homemade refried beans, but you can absolutely use canned for ease.

This is perfect with chips, especially homemade tortilla chips. It never lasts long.

Key Ingredients
- Refried Beans: Canned works perfectly fine, but I love making our refried beans from scratch when I have the time.
- Onion, Garlic, and Spices: You’ll cook these in a bit of oil before adding our spices. We combine chili powder (I love ancho chili powder or homemade chili powder), cumin, smoked paprika, and coriander.
- Salsa: Use your favorite store-bought salsa or make your own. I love this roasted tomato salsa or this quicker restaurant-style salsa.
- Green Chiles: I use canned green chiles in quite a few of our recipes and love them! They are sold in small (4-ounce) cans near salsas and hot sauce. When buying them, look for either “mild” or “hot” on the can and choose whichever you prefer based on how spicy you want the dip. Other recipes where I use them include homemade queso, this white chicken chili, and our weeknight taco soup.
- Cream Cheese and Sour Cream: These make our dip extra creamy. I love full-fat versions of each for the best flavor. To make this dip vegan, you can substitute your favorite dairy-free versions.
- Melty Cheese: This dip has two layers of melted cheese (on top and in the middle), so when you dig in with a tortilla chip, you are guaranteed to get some cheese. Use something that melts well, like cheddar, Monterey Jack, or my favorite, Oaxaca melting cheese, which I buy in a local Mexican grocery store.
Find the full recipe with measurements below.

How to Make Our Cheesy Bean Dip

Tip 1: Cook the onions with spices. You want your onions to turn soft and sweet, so cook them in a bit of oil wth the garlic. When they smell sweet, stir in the dried spices and let them toast in the pan to really bring out their flavor.

Tip 2: Bring everything together. Once your onions are ready, you’ll stir them with the other dip ingredients (refried beans, salsa, chilies, cream cheese, and sour cream). It doesn’t look like much, but wow, does it turn out delicious.

Tip 3: Add two layers of cheese. Instead of adding all the shredded cheese to the top of your dip. Spread about half of the bean dip mixture into a baking dish, then cover with cheese, add the remaining dip mixture, and top with more cheese. Layering the cheese like this guarantees a cheesy dip every time you go in for more.

Tip 4: Bake until hot. You are looking at about 25 minutes in the oven. Then you want to serve it hot. If you aren’t quite ready to bake, cover the dip and refrigerate until you are. It can sit in the fridge up to 3 days, and then be baked for serving.

Tip 5: Add some toppings. The dip is lovely as is, but you can make it even better by adding a sprinkle of your favorite fresh toppings like diced avocado, chopped tomatoes, onions, or cilantro.

More Favorite Party Appetizers
Cheesy Bean Dip

PREP
10 mins

COOK
20 mins

TOTAL
30 mins

Perfect for parties, watching the game, and family gatherings, this easy bean dip comes together in no time. Start with canned refried beans, or use homemade refried beans to make it. I love serving this with homemade tortilla chips!

12 Servings (4 cups)

Watch Us Make the Recipe

You Will Need

1 (15-ounce) can of refried beans or 1 ¾ cups homemade refried beans

1 tablespoon avocado oil or olive oil

¾ cup finely chopped onion, half a medium onion

1 tablespoon minced garlic, 3 cloves

¾ teaspoon ancho chili powder or homemade chili powder

¾ teaspoon ground cumin

½ teaspoon smoked paprika

½ teaspoon ground coriander

½ cup mild or medium salsa, like homemade roasted tomato salsa

1 (4-ounce) can of diced green chilies

½ cup cream cheese (113g or 4oz)

½ cup sour cream (113g or 4oz)

¾ cup shredded cheese like cheddar, Monterey Jack, or Oaxaca cheese (85g or 3oz)

Salt and fresh ground black pepper

Pinch cayenne or hot sauce, optional for spicy dip

Optional toppings: lime juice, diced avocado, guacamole, chopped tomatoes, sliced jalapeño, fresh cilantro, extra hot sauce

Directions

1Prep: Preheat the oven to 350°F (180°C). Set aside a small (1 to 1 ½ quart) baking dish or 8-inch cast iron skillet.

2Cook the onions and garlic: Heat 1 tablespoon of oil in a small skillet over medium heat. Add the onions and garlic, then cook, stirring occasionally, until the onions are soft, translucent, and smell sweet, about 5 minutes. Stir in 3/4 teaspoon chili powder, 3/4 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon coriander.

3Prepare the bean dip: In a medium bowl, stir the refried beans, salsa, diced chilies, cream cheese, and sour cream. When they are ready, stir in the cooked spiced onions and garlic.

4Taste the dip, and then adjust with salt and pepper as needed. To make it spicy, add a pinch of cayenne pepper or a few dashes of hot sauce.

5Bake the bean dip: Transfer half of the dip to a small baking dish. Top with half of the shredded cheese. Then, spread the remaining bean dip over the cheese and finish with the rest of the shredded cheese.

6Bake until hot throughout, and the cheese melted, for 20 to 25 minutes. Serve warm with a spritz of fresh lime juice and any optional toppings.

Adam and Joanne’s Tips

Make-ahead: Make the dip as directed in our recipe below, and then add the dip and cheese to a baking dish. Cover the dish, then refrigerate for up to 3 days until you are ready to bake.

Diced green chilies: Small 4 ounce cans are sold at the supermarket. We love the Hatch brand and usually purchase mild.

Vegan adaptations: Use vegan refried beans, vegan sour cream, and vegan cream cheese (a combination of or use just one), as well as vegan shredded cheese or substitute with 4 to 5 tablespoons of nutritional yeast for sprinkling in the middle and on top.

Slow cooker version: Cook the onions, garlic, and spices as directed in the recipe below, and then add them along with the remaining ingredients to your slow cooker. Stir until well combined, then cook on LOW for 2 to 3 hours or until the cheese melts and the dip is heated throughout.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/3 cup
/
Calories
127
/
Total Fat
8.8g
/
Saturated Fat
4.4g
/
Cholesterol
22.4g
/
Sodium
296.8mg
/
Carbohydrate
7.9g
/
Dietary Fiber
2.1g
/
Total Sugars
1.7g
/
Protein
4.6g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 14, 2026
Easy Chipotle Bean Chili Recipe
This vegetarian bean chili recipe is a cozy comfort food dream come true! Whether you cook it on the stovetop or in a slow cooker, it’s easy and mostly hands-off! I can’t wait for you to try it!

I am head over heels for this easy bean chili! It’s bursting with flavor, and I love how perfectly the beans turn out. You’ll start with dried beans, but no soaking is required! Just toss dried beans in a pot with all the delicious veggies and spices and let them work their magic. I love this with the dried beans, but tips for using canned are included below, or you can take a look at this vegetarian chili with canned black beans and quinoa.

This bean chili is pure comfort food, whether you make it on the stovetop or in a slow cooker (instructions for both are below!). Top it with all your favorite toppings! I love mine with guacamole, a sprinkle of shredded cheese, and a tangy kick from pickled onions or jalapeños.

Key Ingredients
- Beans: The star of our chili! You can use what you love. I usually combine black beans, kidney beans, and pinto beans. Since we simmer our chili for a while, there is no need to soak the beans. If you’d prefer to soak your beans, I’ve included tips for adjusting the recipe below.
- Veggies: This chili starts with an onion, mushroom, and garlic base. Towards the end of cooking, we stir in corn. Feel free to add more vegetables!
- Spices: Beans can take a lot of spice, so we are pretty generous with chili powder, cumin, and salt. When I have it on hand, I love ancho chili powder or this homemade chili powder.
- Chipotle Peppers in Adobe Sauce: These are usually sold in small 7-ounce cans. They are a flavor powerhouse! Chipotles are smoked dried jalapeños, and in this case, they are packed in adobo sauce, which is a tangy, slightly sweet, spicy sauce made with tomatoes, vinegar, and spices. They pack a punch, and I love them for it. Use as much or as little as you like. You can even add slowly and taste the chili to see if you need more.
- Tomatoes: I use crushed canned tomatoes, but diced or whole tomatoes are fine. You just need to crush them with a wooden spoon to break them apart as they cook.
How to Make Bean Chili

We pack lots of flavor into this chili, starting with a base of veggies and spices. I love onion and mushrooms for this recipe. The onions add sweetness, and the mushrooms give the chili a rich umami flavor. I use them a lot in vegetarian recipes, like in these lentil meatballs or this veggie burger. Mushrooms are a fantastic way to make something taste meaty and rich while keeping a plant-based dish.

Once the mushrooms and onions are cooked, we add crushed tomatoes and scrape the bottom of the pan to lift any bits stuck to the bottom (there’s lots of flavor there). Dried beans and some water go in next, and it’s hands-off cooking from there. The chili takes 2 ½ to 3 hours on the stove and 6 to 7 in a slow cooker.

For a faster version, use canned beans. By using canned or previously cooked beans, you can dramatically cut the cooking time to 30 minutes. See the recipe tips below for how to do it.

For more chili recipes, see our best homemade chili (made with beef), easy turkey chili, or this vegetarian chili (made with quinoa and black beans).
Easy Chipotle Bean Chili

PREP
15 mins

COOK
3 hr

TOTAL
3 hr 15 mins

This vegetarian bean chili is super flexible! You can use either dried or canned beans (see tips below for using canned beans). This recipe is written for cooking with dried beans on the stovetop, but you can easily make it in a slow cooker, too (see below for slow cooker instructions)! We use chipotle peppers in adobo sauce for a delicious smoky heat. You can find small cans of these in the international aisle of most grocery stores. Two peppers make a mild-to-medium chili. Add one or two more peppers for a spicier chili, or use some of the adobo sauce from the can.

6 Servings

You Will Need

Bean Chili

1 ½ tablespoons avocado oil

1 medium onion, finely chopped

4 ounces mushrooms, finely chopped

4 garlic cloves, minced

1 ½ tablespoons chili powder, try homemade chili powder

1 teaspoon ground cumin

1 teaspoon fine sea salt, plus more to taste

2 chipotle peppers in adobo sauce, finely minced, use more for a spicier chili

1 (28oz) can crushed tomatoes

1 ½ cups dried beans, see below for suggestions

4 cups water

1 cup frozen corn

1 teaspoon red wine vinegar

Serving

Lime wedges, mashed avocado, guacamole, sour cream, pickled jalapeños, chopped onion, cilantro, tortillas or tortilla chips

Directions

Stovetop Bean Chili

1Heat the oil in a heavy-bottom pot with a lid (we use our Dutch oven).

2Add the onion and mushrooms, then cook, stirring occasionally, until the onions are soft and translucent.

3Stir in the garlic, chipotles, chili powder, cumin, and salt. Cook for about a minute.

4Add the tomatoes and use a wooden spoon to scrape any bits stuck to the bottom of the pot.

5Rinse the beans with cool water, drain them, and then add them to the pot with the water. Bring the chili to a boil and cook for one minute. Reduce the heat to a low, gentle simmer then cover with a lid. Cook, stirring occasionally, for 2 ½ to 3 hours. If during cooking the chili seems day, add a little more water.

6When the chili is done, stir in the corn and red wine vinegar. Add additional salt if needed. Cook until the corn is warmed, about 5 minutes, then serve topped with your favorite chili toppings.

Slow Cooker Bean Chili

1Cook the onion, mushrooms, garlic, chipotles, spices, salt, and tomatoes, as shown in the stovetop method above. You can use a skillet instead of a heavy-bottomed pot.

2Scrape the onion-tomato mixture into a slow cooker. Rinse the beans with cool water, drain, and then add them to the slow cooker along with 3 ½ cups of water.

3Cook on HIGH for 6 to 7 hours. If the chili seems dry, add a little more water. Add the corn 20 minutes or so towards the end of cooking.

Adam and Joanne’s Tips

Storing: Leftover bean chili can be kept in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

Dried beans: We usually use a mixture of beans when making this chili. Black beans and kidney beans are almost always included. Other varieties, like pinto beans, are great too. I’ve even used orca beans with great success. Since the beans cook for almost 3 hours, it’s unnecessary to soak them beforehand. If you want the beans to be very soft, you can always soak them overnight before cooking. Drain and rinse the soaked beans before adding to the chili. Expect the chili to take less time (1 ½ to 2 hours).

Using canned beans: You will need just less than 4 cups of cooked or canned beans (about three 15oz cans). You don’t need to add the water called for in the recipe above. Cook the onions, mushrooms, spices, and tomatoes as mentioned in the recipe. Add about 1/2 cup of water, bring everything to a low simmer, and cook for about 20 minutes. Add the canned/previously cooked beans, then cook for another 10 minutes. If the chili seems dry, add a little more water.

The nutrition facts provided below are estimates. We did not include any toppings in the calculations.

Nutrition Per Serving
Serving Size
1 1/2 cups (1 of 6 servings)
/
Calories
244
/
Protein
12 g
/
Carbohydrate
43 g
/
Dietary Fiber
14 g
/
Total Sugars
7 g
/
Total Fat
5 g
/
Saturated Fat
1 g
/
Cholesterol
0 mg
/
Sodium
841 mg

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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February 18, 2026
White Bean Soup with Ham
This tasty White Bean Soup with Ham is a classic soup to make on the stove and make your house smell amazing! And this ham and bean soup uses a generous amount of ham and celery, so it’s probably a lot lower in net carbs than you think!

PIN White Bean Soup with Ham to try it later!

White Bean Soup with Ham is the kind of comforting soup I love to make when Utah gets one of those cold snowy days when winter is almost ending. And when it’s cold outside I love to make soup on the stove, simmering it all day and letting the smells fill my house.

Last weekend when I woke up to snow on the ground I decided it was a good day to update this favorite soup recipe with better photos! I bumped up the flavor with fresh parsley and some rosemary, and my version of soup with white beans and ham has a lot of ham and celery to make it a bit lower in carbs than other ham and bean soups!

Of course I don’t even dare hope this is the last snow for this year, but the soup did taste great on a cold spring day. I hope you try it if you’re a fan of these ingredients!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

How to add flavor to ham and bean soup:

When I make bean soup I like to use either homemade ham stock or homemade chicken stock if I have some in the freezer. If not I would add a tablespoon or two of Goya Ham Flavor Concentrate (affiliate link) or Better than Bouillon Roasted Chicken Base (affiliate link) to the water. When I’m using ham with a rind, I simmer the rind in the soup for part of the cooking time and then remove it. If you’re sensitive to salt you might want to use low-sodium broth if you use the ham flavor concentrate.

Can you make White Bean Soup with Ham without fresh rosemary?

I’m not such a fan of dried rosemary in soup, because it floats to the top and makes dark flecks on the surface of the soup. But I love a pinch of ground rosemary (affiliate link) when I want some rosemary flavor but don’t have any fresh rosemary.

Is the White Bean Soup with Ham low in carbs?

Of course white beans have some carbs, but this soup has a lot of ham and celery and fewer high-carb ingredients, so the soup has only 16 net carbs per serving and 17 grams of protein.

How to Make White Bean Soup with Ham:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Soak beans 8 hours or overnight, then drain and rinse.
2. Put soaked beans, homemade ham stock, homemade chicken stock, or water, and dried thyme into soup pot and start to simmer.
3. While soup is simmering, dice the ham. (I like small pieces for meat and vegetables in soup, but you can make them bigger if you prefer.)
4. If your ham has a rind, add it to the simmering soup.
5. Also finely dice carrots, celery, and onion.
6. Add diced ham, carrots, celery, and onions to the soup and simmer at least 30 minutes more. (Those dark pieces in the photo are the ham rind.)
7. After soup has cooked for one hour taste for seasoning, adding some ham flavor concentrate (affiliate link) or Better than Bouillon Roasted Chicken Base (affiliate link) if you want more flavor.
8. Add finely chopped fresh parsley and fresh rosemary (or ground rosemary) to the soup, along with more water if needed.
9. Continue simmering until the soup is flavorful and beans are well-softened. (This can take more than an hour if you’re using old beans that have been sitting in the pantry. If that happens, you may need to add more water a few times.)
10. When beans are soft, remove ham rinds (if using), season soup with fresh ground black pepper, and serve hot.
11. White Bean Soup with Ham freezes well and it’s great to pull out of the freezer and enjoy on a cold winter night without having to cook!
Make it a complete meal:

You could eat this ham and bean soup for a one dish meal, but if you’d like to add something more here are some things that would taste great with the soup:

Wamt more recipes with White Beans?

You can check out the index for Beans and Legumes if you want to see all my recipes using white beans!
Ingredients

2 cups dried white beans (soaked 8 hours or overnight, then drained)

2 quarts chicken broth or ham broth (see notes)

1 tsp. dried thyme

2 cups finely chopped celery

1 cup finely chopped carrots

1 cup finely chopped onion

2 cups finely chopped ham

1 envelope Goya brand ham flavor base (optional)

about 2 additional cups water

finely chopped fresh rosemary or a small amount of ground rosemary

2 T finely chopped fresh parsley (or use 1 T dried parsley)

fresh ground black pepper to taste

Instructions

Soak beans 8 hours or longer in cold water, drain and rinse well.

Put beans, 2 quarts of ham or chicken broth or stock (or water with ham or chicken base), and thyme in large soup kettle.

Simmer 30 minutes.

While soup simmers, chop veggies and ham so that pieces are about 1/4 inch square. (If you’re using ham with a rind, cut it off and add to the simmering soup.)

Add celery, carrot, onion, and ham to soup pot and simmer 30 minutes more.

Taste soup for seasoning.

Add up to 2 cups more water, ham or chicken base if needed, rosemary (or ground rosemary) and parsley to soup pot.

Simmer one hour on very low heat or until beans are nicely softened and soup is flavorful. (If you’re using old beans from the pantry the cooking time will be longer, and you may need to add more water more than once.)

When the beans are softened, remove ham rind (if using), season soup to taste with fresh ground black pepper and serve hot.

This freezes well, so you may want to make a double batch and put some into individual containers to take to work for lunch.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 187Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 35mgSodium 1582mgCarbohydrates 21gFiber 5gSugar 4gProtein 17g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This White Bean Soup with Ham has a lot of ham and celery for only 16 net carbs per serving, which might work for some people who are limiting carbs. The soup would be a great choice for the original South Beach Diet if you use lean ham or turkey ham. If you want to make it for phase one of South Beach, leave out the carrots and remember that dried beans should be eaten in small amounts for phase one.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This white bean soup recipe with ham, vegetables, and fresh herbs was first posted in 2011. It was last updated with more information in 2025.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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February 14, 2026
Easy White Bean Soup Recipe
This easy white bean soup recipe bursts with bright lemon flavor and is packed with protein and fiber. It’s the perfect quick and easy soup for a busy weeknight!

I created this white bean soup on a chilly evening when I craved something comforting and nutritious but I was in a time crunch. Now it’s become one of our favorites!

We also love this creamy white bean soup with rosemary and garlic, our white bean chicken chili, and this easy black bean soup. Another must try is our lentil soup, although lentils are not technically beans (still delicious, though!).

Key Ingredients

White Beans: This recipe is one of my favorite white bean recipes. I usually use canned beans, but home-cooked beans would be great! Any variety of white bean will work nicely. I love navy beans, cannellini beans, and great northern beans. You can see how to cook black beans or how to cook chickpeas if you would like to cook the beans from scratch.

Veggies: To make this bean soup nice and hearty, I add onion, carrot, celery, garlic, and lots of greens (like spinach or kale).

Tomato Paste and Broth: I love the light tomato broth in this soup, which I make by cooking tomato paste in a bit of oil and then adding chicken broth or veggie broth.

Pasta: I love pasta in my soups, so I add a small amount of dried pasta about 10 minutes before serving. Use something small like orzo, Ancini di Pepe, or pearl couscous. Dried quinoa or another quick-cooking grain would work, too.

Spices: So the soup is well seasoned and spiced, I add salt, pepper, red pepper flakes, fresh thyme, and bay leaves.

Lemon: Right before serving, I slide a few lemon slices into the soup, which brightens the flavors and looks really pretty. You don’t eat the lemon slices. They are there to steep like tea. I do the same in my lentil soup recipe.

Find the full recipe with measurements below.

How to Make the Best White Bean Soup

Tip 1: Use one pot. Making this soup all happens in one pot! You’ll start with the onions, carrots, and celery. Cook them in olive oil and tomato paste until they begin to soften. Then add more flavor with garlic, red pepper flakes, and salt. Pour in your broth, add the beans, and toss in fresh thyme and bay leaves. Simmer everything until the veggies are tender (about 20 minutes), then stir in the pasta and cook until done.

Tip 2: Serve with lemon slices and fresh herbs. Before serving, slide in a few lemon slices and stir in fresh herbs to perfume the soup. This adds extra flavor and doubles as a beautiful way to serve your soup. By the way, if you have some white beans leftover, try our lemony white bean salad!

Easy White Bean Soup

PREP
10 mins

COOK
40 mins

TOTAL
50 mins

This hearty vegetable and white bean soup recipe is healthy, easy to make, and tastes fantastic. It’s also vegan when you use a vegan-friendly broth! Since vegetables vary by seasonality, feel free to swap or add different vegetables for the ones listed below. Both cooked and canned beans can be used in this recipe. When using canned beans, we prefer to drain and rinse them before adding them to the soup.

4 to 6 Servings

Watch Us Make the Recipe

You Will Need

3 tablespoons olive oil

1 medium onion, chopped

4 medium carrots, chopped

2 celery ribs, chopped

2 tablespoons tomato paste

4 cloves garlic, minced, 4 teaspoons

1/2 teaspoon ground black pepper

1/2 teaspoon fine sea salt, plus more to taste

1/8 teaspoon crushed red pepper flakes, optional for heat

2 (15oze) cans white beans, drained and rinsed, or substitute 3 cups cooked beans

6 cups (1.4L) chicken stock or vegetable broth

3 stalks fresh thyme or use 1/2 teaspoon dried thyme

2 bay leaves

1/3 cup (127g) small dried pasta like Ancini di Pepe, orzo, or pearl couscous

4 heaped cups baby spinach or torn kale leaves without stalks

4 lemon slices

Directions

1Heat the oil in a stockpot or Dutch oven over medium heat. Add the onions, carrots, celery, and the tomato paste. Cook, stirring often, until the vegetables have softened and the onions are translucent, 8 to 10 minutes.

2Add the garlic, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.

3Stir in the beans, broth, thyme, and bay leaves. Increase the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.

4Simmer for 20 minutes or until the vegetables are tender.

5Add the pasta and cook for 5 minutes more. Then add the spinach or kale and cook until bright green and tender and the pasta is cooked, about 5 minutes more.

6Take the pot off the heat and remove the thyme sprigs and bay leaves. Stir in the lemon slices. Taste and season with more salt and pepper. Serve. The lemon slices are not intended to be eaten but add a lovely lemon flavor to the soup.

Adam and Joanne’s Tips

Storing: Leftover white bean soup can be stored in the refrigerator for up to 3 days and in the freezer for up to a month.

Creamy bean soup: Add a splash of cream, coconut milk, or dairy-free milk just before serving. Or, remove 1 cup of the soup (with some veggies and beans) and blend it until smooth. Stir the blended cup of soup back into the pot to thicken it and add some creaminess.

Lentils: When using lentils in this recipe, there is no need to cook them before adding them to the soup. Add them to the broth and cook until tender before adding the pasta, adding 10 minutes to the cooking time.

The nutrition facts provided below are estimates. Calculations included vegetable broth.

Nutrition Per Serving
Serving Size
1 cup
/
Calories
196
/
Total Fat
6.4g
/
Saturated Fat
0.8g
/
Cholesterol
0mg
/
Sodium
744.1mg
/
Carbohydrate
30g
/
Dietary Fiber
6.8g
/
Total Sugars
8.1g
/
Protein
6.9g

AUTHOR:

Joanne Gallagher
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February 14, 2026