Easy Black Bean Soup
User Reviews
5.0
27 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
10 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
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Our easy black bean soup can be prepared in under 20 minutes! Made with tender black beans, fire-roasted tomatoes, onion, and bell pepper, this is an easy weeknight vegetarian meal that will fill up your whole family.
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Ingredients
- 2 tablespoons vegetable oil
- 1 medium white onion diced
- 1 medium red bell pepper diced
- 5 teaspoons minced garlic about 5 cloves
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 4 cups vegetable broth
- 3 (15 ounce can) black beans drained and rinsed
- 1 (15 ounce can) fire-roasted diced tomatoes
- 1 (7 ounce can) diced green chiles
- 1-2 tablespoons Mexican hot sauce optional
- 1/2 teaspoon salt
- 2 tablespoons lime juice about 2 limes
For Serving
- 3 cups tortilla strips or tortilla chips
- 2 medium avocados diced
- 1 cup cotija cheese crumbled
- 1/2 cup fresh cilantro chopped
- 1 cup Mexican crema
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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 of dried black beans: soak overnight, drain and add into the recipe with an additional 2 cups of water and simmer for an additional 45 minutes before blending.
- You can add all of the ingredients to the slow cooker except for the lime. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Blend and add lime juice and garnish with what you want right before serving.
- Using Saute mode, Heat cooking oil. Add in onion and bell pepper and saute 5 minutes. Add in garlic, chili powder, cumin, and paprika and toast for 60 seconds.
- Using Saute mode, Heat cooking oil. Add in onion and bell pepper and saute 5 minutes. Add in garlic, chili powder, cumin, and paprika and toast for 60 seconds.
- Add in remaining ingredients. Put lid on and set to high pressure for 10 minutes and natural release. Blend to your texture preference.
- Use Chicken broth or Vegetable broth interchangeably in this recipe based off what you prefer
Nutrition Information
Show Details
Calories
415kcal
(21%)
Carbohydrates
34g
(11%)
Protein
9g
(18%)
Fat
29g
(45%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
43mg
(14%)
Sodium
1504mg
(63%)
Potassium
580mg
(17%)
Fiber
8g
(32%)
Sugar
8g
(16%)
Vitamin A
2123IU
(42%)
Vitamin C
44mg
(49%)
Calcium
248mg
(25%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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