Creamy Black Bean Soup

  • recipe photo
  • This is a one-step soup that is both delicious and nourishing. For your child's school lunch, pack it in a stainless steel heatproof container and include a small container of grated Monterey Jack cheese or tortilla chips.

I love sending my kids off to school with lunch in a thermos, especially on a cold day.


  • 1 cup water
  • 2 15-ounce cans black beans, drained and rinsed
  • 1/2 cup plain nonfat yogurt
  • 2 scallions, white and light green parts, cut crosswise in thirds
  • 2 tablespoons mild salsa
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon Kosher salt


  • Pour the water in a blender followed by the black beans, yogurt, scallions, salsa, cumin and salt. Blend until silky smooth.

  • Pour into a saucepan and set over medium heat. When it is heated through, pour into stainless steel heatproof containers and cover tightly.

Makes 3 Servings