Instant Black Bean Soup
Warm, hearty, and irresistibly flavorful, this Instant Black Bean Soup is your go-to recipe for a quick and nutritious meal with a bold Southwestern flair. Made with pantry staples like canned black beans, diced tomatoes, and aromatic spices such as cumin, smoked paprika, and oregano, this soup is packed with rich, smoky notes and just the right hint of heat, thanks to optional cayenne pepper. In just 30 minutes, you’ll have a perfectly balanced dish that’s both creamy and chunky, thanks to a quick partial blending technique. Finished with a squeeze of fresh lime juice, a sprinkle of vibrant cilantro, and optional toppings like sour cream or tortilla chips, this vegan-friendly recipe is as versatile as it is satisfying. Perfect for busy weeknights, this black bean soup promises maximum flavor with minimal effort.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoons ground cumin
- 1 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoons cayenne pepper (optional, for heat)
- 3 cups canned black beans (rinsed and drained)
- 4 cups low-sodium vegetable broth
- 1 cups diced tomatoes (canned, with juice)
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons lime juice (freshly squeezed)
- 2 tablespoons fresh cilantro, chopped (for garnish)
- sour cream or Greek yogurt (optional, for topping)
- tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Stir to coat the onions and garlic with the spices.
Add the black beans, vegetable broth, diced tomatoes with their juice, salt, and black pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 15 minutes, allowing the flavors to meld together.
Using an immersion blender, puree a portion of the soup directly in the pot to create a creamy texture while still maintaining some chunky beans. Alternatively, transfer about 2 cups of the soup to a blender, puree, and return it to the pot.
Stir in the lime juice and adjust salt and pepper to taste, if needed.
Ladle the soup into bowls and garnish with fresh cilantro. Add optional toppings such as a dollop of sour cream or Greek yogurt and serve with tortilla chips, if desired.
Nutrition Facts
Calories |
1265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 4793 mg | 208% | |
| Total Carbohydrate | 173.3 g | 63% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 19.2 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3342 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
