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–+ servings
Black Bean Soup

Hearty Black Bean Soup Ready in Just 30 Minutes!

This Black Bean Soup is a quick and wholesome dish, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mexican
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil substitute with avocado oil for a lighter option
  • 1 Onion can substitute with shallots
  • 4 cloves Garlic fresh minced garlic recommended
  • 4 cups Chicken or Vegetable Broth can swap with water
  • 1 can Fire-Roasted Diced Tomatoes use regular diced tomatoes if needed
  • 2 cans Black Beans drained and rinsed
  • 1 can Diced Green Chiles omit if less spice desired
  • 1 Red Bell Pepper substitute with any bell pepper
For the Seasoning
  • 1 tablespoon Chili Powder can replace with cumin and smoked paprika
  • 1 teaspoon Smoked Paprika regular paprika can be used if smoked is unavailable
  • 1 teaspoon Ground Cumin can be omitted
  • 1 tablespoon Lime Juice fresh lime juice is best
  • Salt & Pepper adjust to taste
Optional Toppings
  • Chopped Cilantro adds freshness
  • Sour Cream offers creaminess
  • Tortilla Strips provides crunchy texture
  • Avocado adds creaminess and healthy fats

Equipment

  • large soup pot

Method
 

Step-by-Step Instructions for Black Bean Soup
  1. In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté for 5-7 minutes until soft and lightly browned.
  2. Stir in 4 cloves of minced garlic and cook for an additional minute until fragrant.
  3. Add 4 cups of chicken or vegetable broth, 1 can of fire-roasted diced tomatoes, 2 cans of drained and rinsed black beans, 1 can of diced green chiles, and 1 diced red bell pepper. Stir in 1 tablespoon of chili powder, 1 teaspoon of smoked paprika, and 1 teaspoon of ground cumin.
  4. Bring the mixture to a boil, then reduce the heat to low and simmer for 8-10 minutes.
  5. Blend part of the soup with an immersion blender for a creamy texture while leaving some chunks.
  6. Stir in the juice of 1 lime and season with salt and pepper to taste.
  7. Ladle the soup into bowls, garnishing with optional toppings.

Nutrition

Serving: 1bowlCalories: 210kcalCarbohydrates: 30gProtein: 20gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 600mgFiber: 23gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 40mgIron: 3.5mg

Notes

This soup is freezer-friendly and stores well in the fridge for up to 5 days.

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