Black Bean Soup

Easy Black Bean Soup recipe is ready in under 30 minutes! This gluten free and vegan soup is healthy, inexpensive, and packed with protein.

Prep Time 10

Cook Time 20

Total Time 30

Course Soup

Cuisine Mexican

Keyword dairy free, gluten free, low fat, vegetarian

Method Stovetop

Servings

Calories 334kcal

2 Tablespoons extra virgin olive oil
1 large shallot or small onion chopped
1 - 2 jalapenos seeded then minced, depending on how spicy you want the 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, 15 oz cans seasoned black beans drained but not rinsed, Bush's Seasoned Recipe black beans recommended
3 - 4 cups vegetable stock or chicken stock for more flavor (soup will not be meatless if using chicken stock)
drizzle fresh lime juice
Toppings: Cilantro Lime Rice (see notes), 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 minute, 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-low then 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 Homemade Pico de Gallo recipe.
Click here for my Restaurant Style Salsa.
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 the heat down to 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 of chopped cilantro and a drizzle of lime juice.