Quick Black Bean Soup

Quick Black Bean Soup
  • PREP TIME
    10 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    25 mins
  • SERVING
    6 People
  • VIEWS
    249

A velvety, flavorful black bean soup, ready in a flash! This adaptable recipe is perfect for a quick weeknight meal. Customize it with your favorite toppings and enjoy the vibrant flavors.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    62 g
  • Cholesterol
    10 mg
  • Fiber
    16 g
  • Protein
    17 g
  • Saturated Fat
    2 g
  • Sodium
    2177 mg
  • Sugar
    1 g
  • Fat
    4 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 2 mins In a blender, combine 2 cans of partially drained black beans, drained diced tomatoes with green chile peppers, 1 cup of chicken broth, cumin, salt, black pepper, and cayenne pepper. Blend until completely smooth. (2 minutes)

Image Step 02
02 Step

Recipe View 1 mins Pour the blended mixture into a saucepan. Add the remaining chicken broth and the remaining can of partially drained black beans. (1 minute)

Image Step 03
03 Step

Recipe View 17 mins Place the saucepan over medium heat. Bring the mixture to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally to prevent sticking. (17 minutes)

Image Step 04
04 Step

Recipe View 3 mins Divide the hot cooked rice evenly among 6 bowls. Ladle the black bean soup over the rice. (3 minutes)

Image Step 05
05 Step

Recipe View 2 mins Top each serving with 1 tablespoon of sour cream and any other desired toppings such as chopped cilantro, avocado, or a squeeze of lime. (2 minutes)

For a vegetarian option, substitute vegetable broth for the chicken broth and omit the sour cream or use a plant-based alternative.
To deepen the flavor, sauté 1/2 cup of chopped onion and 2 cloves of minced garlic in a tablespoon of olive oil before adding the blended mixture to the saucepan.
Adjust the amount of cayenne pepper to control the level of spiciness.
This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months.

Missouri Homenick

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 83 Ratings)
Total Reviews: (3)
  • Rebeca Krajcik

    This recipe is a lifesaver! It's so quick and easy, and the flavor is amazing. I love that it's so adaptable – I often add a can of corn for extra sweetness.

  • Deangelo Stamm

    I was skeptical about blending the beans, but it made the soup so creamy and delicious! I used vegetable broth and a dollop of coconut cream to make it vegan.

  • Guillermo Daniel

    The perfect weeknight meal! My family loves this soup, and I love how little time it takes to prepare. I usually double the recipe so we have leftovers for lunch.

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