Food guide

Black Bean Soup

Black Bean Soup is a common pulse or soy food: affordable protein and fibre.

LegumesPlant-BasedProtein-Rich

Black Bean Soup, a nutrient-dense legumes food, photographed on a plain linen surface

Nutrition per 100 g

Standardised to 100 g of black bean soup for fair comparison. Typical serving: 200 g — 92 kcal per 200 g serving.

Nutrition information for Black Bean Soup
Nutrient	Per 100 g	Per serving (200 g)	Per 100 kcal
Energy	46 kcal	92 kcal	100 kcal
Protein	2.4 g	4.8 g	5.2 g
Carbohydrate	7.7 g	15.4 g	16.7 g
Fat	0.7 g	1.3 g	1.4 g
Fibre	3.4 g	6.8 g	7.4 g

Figures are typical values and vary with variety, preparation and brand.

Micronutrients

Vitamins and minerals per 100 g of black bean soup, with a typical serving and FDA Daily Value for adults.

Micronutrients for Black Bean Soup
Nutrient	Per 100 g	Per serving (200 g)	% DV
Vitamins
Vitamin A	11 µg	22 µg	1%
Vitamin C	0.1 mg	0.2 mg	<1%
Vitamin D	0 µg	0 µg	0%
Vitamin E	0.18 mg	0.36 mg	1%
Vitamin K	0.9 µg	1.8 µg	<1%
Thiamin	0.021 mg	0.042 mg	2%
Riboflavin	0.02 mg	0.04 mg	2%
Niacin	0.21 mg	0.42 mg	1%
Vitamin B6	0.035 mg	0.07 mg	2%
Folate	33 µg	66 µg	8%
Vitamin B12	0 µg	0 µg	0%
Pantothenic acid	0.08 mg	0.16 mg	2%
Choline	7.8 mg	15.6 mg	1%
Minerals
Calcium	19 mg	38 mg	1%
Iron	0.75 mg	1.5 mg	4%
Magnesium	17 mg	34 mg	4%
Phosphorus	38 mg	76 mg	3%
Potassium	125 mg	250 mg	3%
Sodium	487 mg	974 mg	21%
Zinc	0.55 mg	1.1 mg	5%
Selenium	0 µg	0 µg	0%
Copper	0.16 mg	0.32 mg	18%
Manganese	0.25 mg	0.5 mg	11%

Source: USDA FoodData Central — Soup, black bean, canned, prepared with equal volume water

% DV uses FDA Daily Values for adults. Nutrients that USDA does not report for this entry are omitted. Values vary with variety, preparation and brand.

Why eat black bean soup?

Useful fibre in a familiar, everyday food.
Black Bean Soup is a common pulse or soy food: affordable protein and fibre.

How to include it

Simmer until tender and season well; tinned versions only need rinsing.
Typical pairing ideas: Rice, Onion, Tomato.

Things to consider

Preparation and added fat, salt or sugar change the numbers more than the raw food does.

Educational content. This article is for general information and is not medical advice. Speak to a qualified health professional about your individual circumstances.