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35-Minute Black Bean Soup

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A warm, comforting black bean soup that’s simple yet satisfying, made with pantry staples.

Ingredients

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  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro (optional)
  • 1 tablespoon lime juice

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add diced onion to the pot and cook until softened, about 5 minutes.
  3. Stir in minced garlic, cumin, and chili powder. Cook for 1 minute until fragrant.
  4. Add black beans, vegetable broth, diced tomatoes, salt, and black pepper. Bring to a boil.
  5. Reduce heat and simmer for 20 minutes, allowing the flavors to meld beautifully.
  6. Use an immersion blender to partially blend the soup for a thicker texture, if desired.
  7. Stir in cilantro and lime juice before serving to add a burst of freshness.

Notes

Perfect on its own or paired with tortillas or avocado. Leftovers can be stored for up to 4 days or frozen for 3 months.

Nutrition

Find it online: https://thestationrecipes.com/minute-black-bean-soup-simple-pantry-staples/

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