20 Minute Black Bean Soup
Whipping up a big bowl of soup doesn't get any easier--this Black Bean Soup recipe is ready and in the bowl in 20 minutes! A jar of your favorite salsa allows you to fine tune this simple, spicy dish to your liking!
Servings: 6
Calories: 198kcal
Ingredients
- 3 cans of black beans
- 1 16 oz. jar of salsa make it fresh if you aren't in a pinch!
- 2 garlic cloves, minced
- 2 - 3 cups vegetable broth
- 2 - 3 teaspoon cumin
- ½ T chili powder
- ½ teaspoon sea salt
- ½ teaspoon pepper
- ½ c chopped cilantro
Instructions
- Add two (or 1 ½ for more whole beans in the soup) cans of drained black beans and 1 cup broth into a food processor or blender. Process until smooth. Add salsa and pulse several times to combine.
- Transfer to a pot, add the remaining drained beans, broth, spices, salt and pepper and cook on medium for about 10-15 minutes, stirring occasionally. Add more vegetable broth if soup is too thick.
- Stir in cilantro and serve with all of your favorite toppings. Refrigerate or freeze leftovers.
Notes
- Some like it hot, right? Add in some of your favorite hot sauce to really take things up a notch.
- Chop some bell peppers and sauté them in some olive oil before tossing them into the soup for something extra to chew on.
- Stir in a bit of cream for a bit of richness.
- Two words: smoked paprika. This changes everything. Gives it a nice smoky flavor--you may never want to go back. It only takes a dash or two.
Nutrition
Calories: 198kcal | Carbohydrates: 38g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Potassium: 788mg | Fiber: 14g | Sugar: 5g | Vitamin A: 999IU | Vitamin C: 6mg | Calcium: 102mg | Iron: 5mg