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Black Bean Soup

A warming soup combining black beans and fire-roasted tomatoes with aromatic spices. Customize with your favorite toppings.

Ingredients

Scale
  • 2 tablespoons olive oil.
  • 2 cloves garlic, chopped.
  • 1 small yellow onion, chopped.
  • 1 teaspoon ground cumin.
  • 1/2 teaspoon ground coriander.
  • 1/2 teaspoon chili powder.
  • 2 (15 oz) cans black beans with liquid.
  • 1 (14.5 oz) can fire-roasted tomatoes.
  • 1 cup broth (vegetable or chicken).
  • 1/2 teaspoon kosher salt.
  • Optional toppings: sour cream, cilantro, jalapeños, pickled onions, lime, tortilla chips.

Instructions

  1. Sauté garlic in oil until bubbling, add onion and cook 3 minutes until soft.
  2. Stir in cumin, coriander and chili powder, cook 30 seconds until fragrant.
  3. Add beans, tomatoes and broth. Bring to boil, reduce heat and simmer briefly.
  4. Optionally blend some or all of soup to desired consistency.
  5. Ladle into bowls and add optional toppings.

Notes

Keeps 3 days refrigerated.
Freezes up to 3 months.
Can be blended or left chunky.

  • Author: Chef Stella

Nutrition

  • Calories: 250
  • Fat: 8 g
  • Carbohydrates: 35 g
  • Protein: 12 g