Approximate values estimated by AI
Quick & Easy Black Bean Soup
70% authentic · Fusion
A simplified version of black bean soup using canned beans for a faster, weeknight-friendly meal without sacrificing too much flavor.
Ingredients
- Canned black beans2 (15-ounce) cans
- Vegetable broth4 cups
- Onion1/2 medium
- Garlic2 cloves
- Diced tomatoes (canned)1 (14.5-ounce) can
- Corn (canned or frozen)1 cup
- Chili powder1 tablespoon
- Cumin1 teaspoon
- Olive oil1 tablespoon
- Saltto taste
- Black pepperto taste
- Lime juice1 tablespoon
- Avocado (for garnish)1
- Cilantro (for garnish)for serving
Steps
- 1
Drain and rinse the canned black beans.
- 2
Finely chop the onion and mince the garlic.
- 3
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and sauté until softened, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
- 4
Stir in the chili powder and cumin and cook for another 30 seconds, stirring constantly.
- 5
Add the rinsed black beans, vegetable broth, diced tomatoes (undrained), and corn to the pot.
- 6
Bring the soup to a boil, then reduce heat and simmer for at least 15-20 minutes, stirring occasionally.
- 7
For a creamier texture, use an immersion blender to partially blend the soup, or mash some beans against the side of the pot with a spoon.
- 8
Season with salt and black pepper to taste. Stir in the lime juice.
- 9
Serve hot, garnished with sliced avocado and fresh cilantro.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
