Ben and I are participating in Dry January (minus three social events I’ve had on my calendar forever) and I don’t mind telling you that it’s the worst! I’m still in the anger/bargaining phase of this decision. Why does January have to be so long? I’ve been pregnant three times – doesn’t being sober for 27 months count for something? I’m a grown woman dang it, shouldn’t I be able to have a glass of wine when I want it? Basically throwing a fit every evening at 8pm after the kids are in bed. Hence why I need to do Dry January. 😂 The one thing that was keeping me going was thinking about all the calories I’d save by skipping a glass and a splash of wine a few nights a week but then a friend introduced me to NadaMoo and, well, I found my new guilty pleasure!
Anyway, another health conscious decision I’ve made for myself, Ben and the kids in the new year is eating meatless at least once a week. I feel this is important not only for reducing our carbon footprint but also because we could all stand to eat more plants. My Black Bean Soup is ticking the meatless box, as well as the healthy, easy, gluten free, and absolutely DELICIOUS boxes! This super easy supper will be on the table in less than 30 minutes, is full of protein and fiber, and did I mention how easy it is?
Saute shallots or onions, jalapeno and garlic then add spices, canned seasoned beans, and broth (chicken, or vegetable broth if you want to make this recipe vegan,) and then simmer for 10 minutes. Blend part of the soup for a thicker consistency, less for a thinner soup. Drizzle in a touch of fresh lime juice then boom – dinner’s done! Top with everything but the kitchen sink and you’ve got a tasty, festive and healthy meal.
Tips for Making Black Bean Soup:
- Customize the spice level. As written, with one jalapeno and mild chili powder, this recipe is mild/medium in spice. My 17 month old loves it if that tells you anything! If you’re looking for a spicy Black Bean Soup recipe then you can add an additional minced jalapeno, use hot chili powder, and/or add crushed red chili pepper flakes.
- What to serve with it. Black Bean Soup, in my opinion, is all about the toppings. I top mine with Cilantro Lime Rice (recipe below,) fresh Pico de Gallo, crushed tortilla chips, and diced avocados. Sour cream (especially if you make this soup super spicy,) green Tabasco sauce, and lime wedges are all delicious too. I also wouldn’t hate a piece of cornbread on the side.
- Prep ahead of time. This is a great recipe to prep ahead of time – especially the toppings. I like to chop the shallots, jalapenos, and garlic, plus prep the Pico de Gallo, a day ahead of time so dinner is on the table FAST.
- Want a thicker soup? The final consistency of this soup is up to you. Some people like their Black Bean Soup to be thick and creamy, while others, including myself, prefer it on the brothy side. To make a naturally thicker soup, blend at least 2 ladlefuls of beans from the soup pot then stir back in. Blend just 1 ladleful of beans plus broth to achieve the slightly thickened consistency shown in these photos.
Oh my gosh, I’m getting hungry just looking at this spoonful. The level of spice in this soup is just right, and the flavor from the seasoned beans is on point. I can’t wait for you to try it!
How to Make This Recipe:
Start by sauting 1 large chopped shallot or small onion and 1 – 2 minced jalapenos in 2 Tablespoons extra virgin olive oil until softened, 8-10 minutes, seasoning with salt and pepper. Add 3 cloves minced garlic then saute until very fragrant, another minute or so. One jalapeno will keep this soup mild with just a touch of warmth so if you want your soup to come with a kick, go ahead and add another one!
Next add 2 teaspoons chili powder (I use mild chili powder for the kids) plus 1 teaspoon cumin and saute for 1 more minute.
Now add 3 cups chicken or vegetable broth plus 2 cans seasoned black beans that have been drained but not rinsed. Turn the heat up to bring the soup to a bubble then turn it back down to medium/medium-low and simmer for 10 minutes.
These are the seasoned beans I use and love! Bush’s products are gluten free and they add a delicious, Tex-Mex flavor to the soup.
Ok! Choice time: you can serve the soup as it is, on the brothy side, or you can blend a little bit of it to add thickness and creaminess to the soup. Personally I like to blend one ladleful of beans plus a few ladlefuls of the broth then stir it back into the soup which will keep it soupy but slightly thickened. Blend at least 2 ladlefuls of beans plus a few ladlefuls of broth for a thicker soup.
Last step is to taste then add salt and pepper if necessary, plus a drizzle of fresh lime juice. It really wakens this soup up! Start with a little – you can always add more. You may also add additional chicken or vegetable broth at this point to get the soup to your desired consistency.
That’s all she wrote! Scoop the Black Bean Soup into bowls then top with ALL your favorite fixin’s. My bowl has got to include Cilantro-Lime Rice (“recipe” below), diced avocado, fresh Pico de Gallo, and crushed tortilla chips, of course. However you eat it, I hope you love this healthy, easy recipe – enjoy!
Recipes Similar to Black Bean Soup:
- Slow Cooker Black Bean and Rice Soup >
- Mexican Chorizo, Sweet Potato and Black Bean Rice Skillet >
- Easy Homemade Burrito Bowls >
- White Queso Chicken and Rice Soup >
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Black Bean Soup
My easy Black Bean Soup recipe is ready in under 30 minutes! Gluten free and easily made vegetarian, this soup is healthy, inexpensive, and did I mention easy?!
- 2 Tablespoons extra virgin olive oil
- 1 large shallot or small onion, chopped
- 1 - 2 jalapenos, seeded and minced (use 1 jalapeno for a mild/medium soup)
- 3 garlic cloves, pressed or minced
- salt and pepper
- 2 teaspoons chili powder (use mild chili powder for a mild soup)
- 1 teaspoon cumin
- 2 cans seasoned black beans, drained but not rinsed (I use Bush's Seasoned Recipe black beans)
- 3 - 4 cups chicken stock or vegetable broth
- drizzle fresh lime juice
- Toppings: Cilantro Lime Rice, diced avocado, crushed tortilla chips, pico de gallo, chopped cilantro, green Tabasco sauce
- Heat oil in a soup pot over medium heat then add shallots/onions and jalapenos, season with salt and pepper, and saute until softened, 8-10 minutes. Add garlic cloves then saute until very fragrant, 1-2 minutes, then add chili powder and cumin and saute for 1 more minute. Add black beans, 3 cups chicken stock or vegetable broth then turn heat up to high to bring to a boil. Turn heat down to medium/medium-low and simmer for 10 minutes.
- If you like a thicker soup, transfer 2+ ladlefuls beans into a blender with a couple ladlefuls of broth then blend until very smooth and stir back into the soup. For a slightly thickened soup, blend just 1 ladleful beans plus a couple ladlefuls of broth. Add up to 1 cup additional stock/broth if necessary to reach desired consistency. Drizzle in lime juice then taste and add more salt/pepper if necessary, and then serve with toppings.
- Click here for my Pico de Gallo recipe >
- For the Cilantro-Lime Rice: Combine 1 cup long grain rice with 2 cups water, a drizzle of extra virgin olive oil, and a big pinch of salt in a small saucepan. Bring to a boil then place a lid on top, turn heat down to medium-low, and simmer for 10 minutes. Taste to ensure rice is cooked through (if not, add a splash of water and/or continue cooking for a few more minutes,) then stir in a small handful chopped cilantro and drizzle of lime juice.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.