Description
A cozy, flavor-packed black bean soup you can pull together in about 30 minutes using pantry staples and canned beans. Thick, smoky, and slightly tangy, it’s a budget-friendly weeknight winner that reheats beautifully.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups chicken or vegetable stock
- 1 (14 oz) can fire-roasted diced tomatoes, with juices
- 3 (14 oz) cans black beans, drained and rinsed
- 1 (4 oz) can diced green chiles, include the juices
- ½ red bell pepper, diced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 tablespoon fresh lime juice
- Salt and freshly ground black pepper, to taste
- Optional toppings: chopped cilantro, sour cream, crispy tortilla strips, sliced avocado
Instructions
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Heat the oil in a large pot over medium heat. Add the chopped onion and cook until soft and fragrant, about 5–7 minutes. A little browning adds depth — don’t be afraid of it.
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Stir in the garlic and cook 30 seconds until aromatic. Pour in the stock, diced tomatoes, drained black beans, green chiles, chopped red pepper, and the spices. Give everything a good stir.
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Crank the heat until the mixture comes to a boil. Then reduce to a simmer, cover with the lid slightly ajar, and let it bubble gently for 8–10 minutes so the flavors marry.
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Remove the pot from the heat. Use an immersion blender to purée most of the soup until it reaches your desired consistency. If you prefer, carefully transfer batches to a blender—but be cautious with the hot liquid. I like to leave some texture, not totally smooth.
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Stir in the lime juice and season with salt and pepper. Taste and adjust — this soup often benefits from a bit more salt than you expect.
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Ladle into bowls and add your favorite toppings.
Notes
- Notes & tips
- Don’t over-blend. Leaving some whole beans gives the soup a hearty texture.
- Use fire-roasted tomatoes for a subtle smoky note; plain diced tomatoes work in a pinch.
- Patience with salt: canned beans can be bland or salty depending on the brand — season at the end and taste as you go.
- If you want extra body, mash a cup of the beans with a fork and stir them back in instead of blending.
- Quick variations
- Spicy kick: Add ½ teaspoon cayenne or a chopped jalapeño.
- Smoky-meaty: Stir in a splash of chipotle in adobo or top with crumbled bacon.
- Vegetarian protein boost: Add a handful of cooked quinoa when reheating for extra substance.
- Creamy finish: Swirl in a spoonful of sour cream or plain yogurt per bowl for richness.
- Serving & storage
- This recipe serves about 4. Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of water or stock if it has thickened. You can freeze portions for up to 3 months; thaw overnight in the fridge before reheating.
Nutrition
- Calories: 347kcal
- Sugar: 4g
- Sodium: 1726mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 59g
- Fiber: 23g
- Protein: 20g