Black Bean Soup (Canned or Dried, Ready in 30 Minutes)

What Makes This Recipe Work

Blending half the soup uses the beans' own starch for body, so it gets creamy without any cream, and reserving one can gives the finished pot visible texture. Everything else comes from the spice rack.

Ingredients for Black Bean Soup (Canned or Dried, Ready in 30 Minutes)

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp chili powder
• 3 (15 oz) cans black beans, undrained (1 can reserved)
• 1 tbsp tomato paste
• 4 cups vegetable broth
• 1 tbsp fresh lime juice
• 1/2 tsp salt, plus more to taste
• 1 avocado, diced, for serving
• 1/4 cup chopped fresh cilantro, for serving

How to Make Black Bean Soup (Canned or Dried, Ready in 30 Minutes)

1. Warm the olive oil in a pot over medium heat and cook the onion with half the salt until soft, 5 to 6 minutes.
2. Stir in the garlic, cumin, and chili powder and cook for 30 seconds, until fragrant.
3. Add the tomato paste and stir for 1 minute, then pour in two cans of beans with their liquid and the broth; reserve the third can.
4. Bring to a simmer and cook for 15 minutes, until the beans are very tender when pressed against the side of the pot.
5. Blend about half the soup with an immersion blender (or carefully in batches in a countertop blender) until smooth, then stir in the reserved beans for texture.
6. Stir in the lime juice, taste, and adjust the salt; add hot sauce if you want heat.
7. Ladle into bowls and top with avocado, cilantro, a squeeze of lime, and tortilla strips if you have them.

Tips for the Best Black Bean Soup (Canned or Dried, Ready in 30 Minutes)

• An immersion blender is the fastest way to thicken the soup right in the pot; a countertop blender works if you vent the lid.
• Add the lime juice at the end so the brightness does not cook off.
• For more heat, cook a diced jalapeño with the onion or pass hot sauce at the table.
• Set out toppings like avocado, cilantro, yogurt, red onion, and crushed tortilla chips so everyone can build their own bowl.

Variations and Substitutions

• Add a diced sweet potato with the onion and simmer until tender for a sweeter, thicker pot.
• Stir in a cup of cooked rice or quinoa during the last 5 minutes for a more filling bowl.
• Start from dried beans instead: soak 1 lb of black beans overnight, simmer 1 1/2 hours, then follow the recipe from step 3.

How to Store and Reheat

• Refrigerate for up to 5 days; it thickens a lot as it sits, so stir in water or broth when reheating.
• Freeze for up to 3 months in portioned containers; thaw overnight and reheat gently.

Black Bean Soup (Canned or Dried, Ready in 30 Minutes) FAQ