20-Minute Black Bean Soup
A quick and nutritious black bean soup perfect for busy weeknights, packed with smoky flavors and heartwarming scents.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan, Gluten-Free
Ingredients
Scale
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the olive oil in a pot over medium heat.
- Sauté onion until soft, about 3 minutes.
- Add garlic, cumin, chili powder, and smoked paprika. Cook for 1 minute, allowing the spices to bloom.
- Pour in the black beans and vegetable broth, stirring to combine.
- Bring to a simmer and cook for 10 minutes to let the flavors meld.
- Use a blender or immersion blender to partially blend the soup until it reaches your desired consistency.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
Notes
Rinse beans to reduce sodium and excess starch. Adjust spices to taste. This soup freezes well for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg