Black Bean and Vegetable Soup

If you can’t take the heat, try substituting a seeded, chopped jalapeño pepper or omitting the serrano pepper completely.

Serves: 6Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 1 medium red onion, peeled and diced
  • 1 medium serrano pepper, seeded and diced
  • 1 Tbsp. olive oil
  • 1 medium red bell pepper, seeded and diced
  • 2 cups prepared black beans or 1 can (15 oz.) black beans, drained and rinsed
  • 2 cups corn, roasted
  • 4 cups vegetable broth
  • 3 medium Roma tomatoes, diced
  • 1⁄2 cup finely chopped fresh cilantro
  • 1 cup sliced okra
  • 1⁄2 plain low-fat Greek yogurt


  • In a large pot, sauté onion and serrano pepper in olive oil over medium heat until onion is translucent, about 10 minutes. Then add bell pepper; sauté another 5 minutes.
  • Add beans, corn, and vegetable broth. Bring to a boil, then reduce heat and simmer 10 minutes.
  • Stir in tomatoes, cilantro, and okra. Serve topped with yogurt.