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Black Bean Soup (with Canned Beans)
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.
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.