Black Bean Soup (with Canned Beans)

Name: Black Bean Soup (with Canned Beans)
Prep time: 15 min
Cook time: 30 min
Total time: 40 min
Yield: 11 cups
Ingredients: 2 tablespoons butter; 1 large white onion; 5 large cloves garlic; ½ tablespoon Mexican oregano; 1 teaspoon cumin; 1 teaspoon chili powder; 3 15-ounce cans black beans; 1 10.5-ounce can ROTEL; 2 ½ cups chicken broth; 4-5 dashes of Tabasco sauce; salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
11 cups
Calories
31 kcal
Course
Main Course
Cuisine
Mexican-American Fusion

Black Bean Soup (with Canned Beans)

Quade Sheppard

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There’s something undeniably comforting about a hot bowl of Black Bean Soup—it’s hearty, satisfying, and a perfect asnwer to the timeless question, "What’s for dinner?" The best part is that if you're short on time, this recipe calls for canned beans, so you can have a delicious meal on the table in just 45 minutes, start to finish.

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Ingredients

Servings

2 tablespoons butter
1 large white onion diced
5 large cloves garlic minced
½ tablespoon Mexican oregano (or oregano)
1 teaspoon cumin
1 teaspoon chili powder
3 15-ounce cans black beans (don’t strain)
1 10.5-ounce can ROTEL
2 ½ cups chicken broth (or beef or vegetable broth)
4-5 dashes of Tabasco sauce optional, to taste
salt optional, to taste

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Instructions

Melt butter in a Dutch oven or pot over medium-high heat.
Add the diced onion and cook, stirring frequently, until the onions soften and become translucent, about 5 minutes.
Add the minced garlic, Mexican oregano, cumin, chili powder, and cook for 30 seconds, stirring the entire time.
Add the black beans (liquid included, or rinse them first if you’re trying to reduce sodium), Rotel, chicken (or beef or vegetable) broth and stir to combine.
Put a lid on it and simmer over medium heat for 15 minutes. Take a peek around 5-7 minutes and give it a good stir.
Chunky and rustic: Hit the soup with a potato masher for a chunky black bean soup.
Creamy. Hit the soup with an immersion blender and blend until smooth and creamy. Or somewhere in between. You could also add the soup in batches to a blender and blend until creamy, then return to the Dutch oven.
Assess the consistency of the soup at this stage. Want it thicker? Cook uncovered for a few more minutes. Want it thinner? Add in a little more stock, stirring after each addition. I like to cook for an additional 5-10 minutes, uncovered. But I keep an eye on it. Shut it off earlier than you think, it will thicken as it stands. Add a few dashes of Tabasco sauce (optional).
Taste and add more salt if you like. Serve with toppings like sour cream, lime juice, diced avocado, tortilla strips, queso fresco, chopped cilantro.

Equipments used:

Notes

*Nutrition information is approximate and was calculated using an online nutrition calculator.
Serve with toppings like sour cream, lime juice, diced avocado, tortilla strips, queso fresco, and chopped cilantro (if you're into that).

Nutrition Information

Show Details

Calories 31kcal (2%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.1g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 7mg (2%) Sodium 228mg (10%) Potassium 47mg (1%) Fiber 0.5g (2%) Sugar 1g (2%) Vitamin A 126IU (3%) Vitamin C 2mg (2%) Calcium 14mg (1%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 11cups

Amount Per Serving

Calories 31 kcal

% Daily Value*

Calories	31kcal	2%
Carbohydrates	2g	1%
Protein	1g	2%
Fat	2g	3%
Saturated Fat	1g	5%
Polyunsaturated Fat	0.1g	1%
Monounsaturated Fat	1g	5%
Trans Fat	0.1g	5%
Cholesterol	7mg	2%
Sodium	228mg	10%
Potassium	47mg	1%
Fiber	0.5g	2%
Sugar	1g	2%
Vitamin A	126IU	3%
Vitamin C	2mg	2%
Calcium	14mg	1%
Iron	0.3mg	2%