Easy Black Bean Soup
A creamy, smoky, and nourishing 30-minute meal made with simple pantry staples.
Ingredients
- Olive Oil: 1 tablespoon
- Onion: 1 small onion finely chopped
- Garlic: 2 cloves minced
- Broth: 2 cups of chicken or vegetable broth
- Tomatoes: 1 14-ounce can of fire-roasted diced tomatoes, with juices
- Black Beans: 3 14-ounce cans, drained and rinsed
- Green Chilies: 1 4-ounce can of diced green chilies, with juices
- Red Bell Pepper: 1/2 of a pepper chopped
- Chili Powder: 1 teaspoon
- Smoked Paprika: 1 teaspoon
- Ground Cumin: 1/2 teaspoon
- Lime Juice: 1 tablespoon of freshly squeezed juice
- Salt and Black Pepper: To taste
Instructions
- Heat olive oil in a large soup pot over medium heat and sauté the finely chopped onion until translucent and soft.
- Stir in the minced garlic and cook until fragrant, then immediately add the broth, fire-roasted tomatoes, rinsed black beans, diced green chilies, chopped red bell pepper, and the spice blend.
- Bring the mixture to a boil, then reduce the heat to low and simmer with the lid slightly ajar for a few minutes to allow the flavors to meld.
- Use an immersion blender to blend a portion of the soup directly in the pot until the desired creamy consistency is reached while leaving some beans whole for texture.
- Remove from the heat, stir in the fresh lime juice, and season with salt and black pepper to taste before serving.
Notes
• Texture Tip: For a completely smooth soup, blend the entire mixture; for a rustic feel, only blend about half.
• Rinsing: Always rinse the canned beans thoroughly to control the sodium levels and ensure a clean flavor.
• Rinsing: Always rinse the canned beans thoroughly to control the sodium levels and ensure a clean flavor.