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Easy Black Bean Soup Recipe

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4.4 from 12 reviews

This easy black bean soup is a comforting and flavorful dish perfect for a quick weeknight meal. Made with fire-roasted tomatoes, black beans, and a blend of smoky spices, this soup is both hearty and healthy. It’s blended to achieve a creamy texture while still retaining some chunks for a satisfying bite. Topped with fresh cilantro, sour cream, or avocado, this soup is sure to become a family favorite.

Ingredients

Soup Base

  • 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 and 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 and pepper to taste

Toppings (Optional)

  • Chopped cilantro (recommended)
  • Sour cream
  • Tortilla strips
  • Avocado slices

Instructions

  1. Sauté aromatics: Heat the olive oil in a soup pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened, allowing it to lightly brown for enhanced flavor.
  2. Add garlic and liquids: Stir in the minced garlic, then add the chicken or vegetable broth, fire-roasted diced tomatoes with juices, drained black beans, diced green chilies with juices, chopped red bell pepper, and all the spices including chili powder, smoked paprika, and ground cumin.
  3. Simmer soup: Raise the heat to high and bring the soup to a boil. Cover the pot with the lid slightly ajar, then reduce heat and let it simmer gently for 8-10 minutes so flavors meld.
  4. Blend the soup: Use an immersion blender directly in the pot, or carefully transfer portions to a blender (cool if needed) to puree most of the soup while leaving some texture. Blend all if preferred for a smoother consistency.
  5. Finish and season: Stir in the lime juice, then taste and season generously with salt and pepper as needed to brighten the flavors.
  6. Serve: Ladle the soup into bowls and garnish with your choice of chopped cilantro, sour cream, tortilla strips, avocado, or other preferred toppings.

Notes

  • For a vegetarian or vegan version, use vegetable broth and omit sour cream or substitute with a dairy-free alternative.
  • Adjust the heat by adding more or fewer green chilies or chili powder according to taste.
  • This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
  • To make the soup thicker, blend more of it; for a chunkier soup, blend less.
  • Adding a pinch of cumin and smoked paprika really amplifies the smoky flavor, so do not skip these spices.

Find it online: https://yumntasty.com/easy-black-bean-soup-recipe/