Quickest, Easiest Black Bean Soup
- Yield: 6 bowls or 11 cups 1x
Scale
Ingredients
- 6 cups cooked black beans, drained (about 1 pound beans cooked from dry or 4 (15 oz) cans black beans)
- 3 cups vegetable broth
- 1 (15 oz) can fire roasted tomatoes with green chilies
- 1 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp ancho or chipotle chili powder (or 1/4 tsp cayenne pepper)
Optional toppings/additions: sliced scallions, chopped cilantro, lime wedges, sliced avocado, chopped tomatoes, sliced or chopped jalapeños, queso fresco, yogurt or sour cream (plain), corn tortillas warmed on a griddle or cooked brown rice.
Instructions
- Add 3 cups (or 2 cans) black beans, vegetable broth, tomatoes, cumin, salt, and chili powder to a blender and blend on high until smooth.
-
Pour blended mixture into a 3-quart or larger saucepan with the remaining 3 cups (or 2 cans) beans. Heat, adjust seasoning to taste.
-
Serve alone or with optional toppings/additions.
Notes
- Making this with beans cooked from dry costs much less than buying canned, but takes a bit more time and planning. It also cuts down on the amount of sodium in the final dish. If you are watching your sodium, consider cooking beans from dry.
Find it online: https://chefinmedicine.com/quickest-easiest-black-bean-soup/