Easy Black Bean Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
415 kcal
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Course
Main Course, Soup
Easy Black Bean Soup
Description
This soup starts by sautéing diced onion and red bell pepper in vegetable oil until soft. Minced garlic with chili powder, ground cumin, and paprika is then toasted briefly to develop aroma and flavor. Vegetable broth, drained black beans, fire-roasted diced tomatoes, and green chiles are added and simmered. The soup is partially pureed using an immersion or countertop blender to thicken while retaining some bean and vegetable texture.
The resulting soup is earthy with smoky and mildly spicy notes from the fire-roasted tomatoes and green chiles, balanced by fresh lime juice near the end. The texture is hearty and somewhat chunky. Optional hot sauce can be added for more heat according to taste.
Serving suggestions include tortilla strips or chips for crunch, diced avocado for creaminess, crumbled cotija cheese, chopped cilantro, and Mexican crema to personalize each bowl. This combination provides contrasts in texture and coolness to the warm, thick soup.
The recipe adapts well to dried black beans soaked overnight or cooking in a slow cooker or pressure cooker with adjusted times. Liquid amounts and seasoning can be modified based on preferred flavor profile and consistency.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium white onion diced
- 1 medium red bell pepper diced
- 5 teaspoons garlic about 5 cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon paprika
- 4 cups vegetable broth
- 3 (15 ounce can) black beans drained and rinsed
- 1 (15 ounce can) diced tomatoes fire-roasted
- 1 (7 ounce can) diced green chiles
- 1-2 tablespoons hot sauce optional, Mexican style
- 1/2 teaspoon salt
- 2 tablespoons lime juice about 2 limes
For Serving
- 3 cups tortilla strips or tortilla chips
- 2 medium avocado diced
- 1 cup cotija cheese crumbled
- 1/2 cup cilantro chopped, fresh
- 1 cup Mexican crema
Instructions
- Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add the diced 1 medium white onion and 1 medium red bell pepper. Cook for 5 minutes, until the onion is soft and translucent.
- Add the minced 5 teaspoons minced garlic, 2 teaspoons chili powder, 1 teaspoon ground cumin, and 1 teaspoon paprikaStir and cook for 1 minute to toast the spices.
- Pour in 4 cups vegetable broth, the drained 3 (15 ounce can) black beans, 1 (15 ounce can) fire-roasted diced tomatoes and 1 (7 ounce can) diced green chiles Bring the soup to a gentle simmer and cook for 5 minutes.
- Using an immersion blender, blend the soup slightly to thicken, leaving some texture. If using a countertop blender, blend about half of the soup, then return it to the pot.
- Turn off the heat. Stir in 1 to 2 tablespoons Mexican hot sauce (optional), 2 tablespoons lime juice, and 1/2 teaspoon salt, or to taste.
- Serve hot, topped with tortilla strips or tortilla chips, diced avocado, crumbled cotija cheese, Mexican crema, and chopped fresh cilantro.
Notes
- Using 1 pound dried black beans requires soaking overnight, then adding 2 cups water and simmering 45 more minutes before blending.
- All ingredients except lime juice can be cooked in a slow cooker on low for 6–8 hours or high for 3–4 hours; add lime and garnish before serving.
- Sauté mode can be used to first cook onions, peppers, and toast spices for 5 minutes before adding remaining ingredients.
- Pressure cooker option: cook on high pressure for 10 minutes with natural release, then blend to desired texture.
- Vegetable or chicken broth may be used interchangeably depending on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 34g | 11% |
| Protein | 9g | 18% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 43mg | 14% |
| Sodium | 1504mg | 63% |
| Potassium | 580mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 2123IU | 42% |
| Vitamin C | 44mg | 49% |
| Calcium | 248mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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