10-Minute Black Bean Soup
This quick and hearty black bean soup is packed with rich flavors, protein, and fiber. Perfect for busy weeknights, this comforting dish is ready in just 10 minutes and can be customized to your taste!
Equipment
- Large Pot
- Blender or Immersion Blender
- Cutting Board & Knife
Ingredients
Main Ingredients
- 2 cups dried black beans or 3 cans, drained and rinsed
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 bell pepper diced (red or green)
- 1 can diced tomatoes or 2 fresh, chopped
Seasonings
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- 2 tbsp olive oil
- salt & pepper to taste
Liquids & Garnishes
- 4 cups vegetable broth or chicken broth for a richer flavor
- 1 tbsp lime juice for serving
- 0.25 cup cilantro chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, garlic, and bell peppers. Sauté for 3–5 minutes until softened.
- Stir in cumin, chili powder, oregano, and diced tomatoes. Cook for another 2 minutes to develop flavors.
- Pour in the broth and add black beans. Bring to a boil, then reduce heat and simmer for 20 minutes (or 45 minutes if using dried beans).
- For a creamy consistency, blend half the soup using an immersion blender or a regular blender. Leave some beans whole for texture.
- Season with salt and pepper, stir in lime juice, and garnish with cilantro before serving.
Notes
Serve with warm cornbread, rice, or a side of avocado for extra flavor. Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.