Easy Black Bean Soup
This deliciously flavorful black bean soup recipe is simple to make in just 30 minutes! It uses canned beans and other inexpensive everyday ingredients.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 2 cups chicken or vegetable broth
- 1 (14 ounce) can fire-roasted diced tomatoes with juices
- 3 (14 ounce) cans black beans drained & rinsed
- 1 (4 ounce) can diced green chilies with juices
- 1/2 red bell pepper chopped
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 tablespoon lime juice
- Salt & pepper to taste
- Toppings (optional): chopped cilantro (recommended), sour cream, tortilla strips, avocado, etc. to taste
Instructions
- Add the oil and onion to a soup pot and sauté it over medium heat for 5-7 minutes (it's ok if it lightly browns - more flavor!).
- Stir in the garlic, followed by the broth, diced tomatoes, beans, green chilies, red bell pepper, and spices.
- Increase the heat to high and bring the soup to a boil. Cover the pot with the lid slightly open, reduce the heat, and simmer for 8-10 minutes.
- Using either an immersion blender or a regular blender, blend most of the soup (use caution - you may want to let it cool a bit first). You can blend it all, but I like to leave it a bit chunky.
- Stir in the lime juice, and season with salt & pepper as needed (I found that I needed to add a fair amount of salt).
- Serve as-is or with desired toppings.
Notes
- This recipe serves 4, but it's easy to double all the ingredients if you need extras (just make sure to use a decent size pot).
- Want to make this a spicy black bean soup? Add in 1/2 teaspoon cayenne pepper or use spicy green chilies (I used mild ones).
- Nutrition info doesn't include any soup toppings.
Nutrition
Calories: 347kcal | Carbohydrates: 59g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Sodium: 1726mg | Potassium: 1314mg | Fiber: 23g | Sugar: 4g | Vitamin A: 816IU | Vitamin C: 62mg | Calcium: 152mg | Iron: 7mg