Easy Black Bean Soup Recipe (just 20 minutes!)
User Reviews
5
Easy Black Bean Soup Recipe (just 20 minutes!)
Description
The Easy Black Bean Soup Recipe uses basic pantry ingredients, starting with sautéing diced onions and garlic in olive oil to develop flavor. Ground cumin adds earthiness, while black beans provide protein and body. The soup is liquidized after simmering to create a creamy, thick consistency. Cilantro stirred in before serving brightens the dish with herbal notes. The soup is seasoned simply with salt, black pepper, cayenne for gentle heat, and can be adjusted further with additional spices or chopped green chilies.
The blend of black beans and vegetable stock produces a savory, warm soup with subtle spicy undertones. The instructions highlight serving ideas like topping with sour cream or adding chili powder for more heat. The soup can be stored in the refrigerator for up to four days and frozen for up to three months, making it convenient for meal prep. Reheating in a microwave until hot completes the process.
This black bean soup suits those looking for a smooth, well-spiced legume soup with flexibility for personalization through extras. Its combination of steps ensures a balanced flavor and satisfying texture without complex preparation.
Ingredients
- 1 teaspoon olive oil
- 2 small onion diced finely (about 2 cups
- 3 garlic minced, cloves
- 1 teaspoon cumin ground
- 15 ounces black beans drained and rinsed
- 1.5 cups vegetable stock
- 1/2 cup water
- salt to taste
- black pepper to taste
- pinch cayenne pepper
- 1/2 cup cilantro chopped finely
Instructions
- Heat oil in large saucepan over medium heat.
- Add onions and cook, stirring, until onions are softened, about 5 minutes.
- Add the garlic and cumin, cook another minute.
- Add beans, broth, water, salt/pepper and cayenne.
- Bring to a boil then reduce heat and simmer for 10-15 minutes.
- Remove from heat and let cool 5 minutes.
- Either use an immersion blender, regular blender or food processor and blend until smooth.
- Add cilantro, and serve.
Notes
- Top with sour cream before serving to add creaminess (not suitable for vegans).
- Increase heat by adding more cayenne, red pepper flakes, chopped green chilies, or hot sauce at serving.
- Store cooled soup in the refrigerator for up to four days or freeze for up to three months.
- Reheat thoroughly in the microwave until piping hot before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Calories | 523kcal | 26% |
| Carbohydrates | 92g | 31% |
| Protein | 28g | 56% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 3063mg | 128% |
| Potassium | 1627mg | 35% |
| Fiber | 31g | 124% |
| Sugar | 9g | 18% |
| Vitamin A | 1290IU | 26% |
| Vitamin C | 26.8mg | 30% |
| Calcium | 216mg | 22% |
| Iron | 9.7mg | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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