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Black Bean Soup
This
Black Bean Soup
recipe is very easy to make. It uses canned black beans, canned tomatoes and a handful of other ingredients you probably already have in your pantry.
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Course:
Soups/Stew
Cuisine:
Tex Mex
Keyword:
black bean soup, Mexican bean soup
Prep Time:
10
minutes
minutes
Cook Time:
35
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
6
servings
Author:
Laura Franco
Ingredients
1x
2x
3x
3 15-
oz.
cans of black beans - rinsed and drained
16
oz.
chicken stock
you can substitute with vegetable stock
1 15-
oz.
can petite diced tomatoes
substitute: fire roasted petite diced tomatoes
2
TBS
extra virgin olive oil
1
small onion - diced
1
jalapeno - diced
1
jalapeno - sliced for garnish
1
TBS
cumin
1/2
TBS
chili powder
1
teaspoon
garlic powder
1/2
teaspoon
red pepper flakes
we like it extra spicy so we add 1 full teaspoon
1/2
teaspoon
salt
1/2
teaspoon
black pepper
Sour cream, a slice of jalapeno, and salsa for garnish
Lime slices or wedges for garnish
Instructions
In a dutch oven or large soup pot, heat olive oil on medium high.
Add onions and jalapenos and cook for 5 minutes.
Stir in cumin, chili powder, garlic powder and red pepper flakes and cook for 1-2 mintues.
Add chicken stock.
Mash 1 can of the bean in a bowl using a potato masher or a fork
Add the 2 cans of whole beans and the 1 can of mashed beans to the soup pot.
Bring the soup to a boil.
Reduce it to a simmer and cook for 30 minutes.
Serve topped with sour cream, jalapeno pepper slices, salsa, and a squeeze of fresh lime.
Notes
This soup is really good served the day after you cook it.