Speedy Black Bean Soup

Soups, Stews & Chili | 30 Minutes or Less, Budget-minded | Beans

SERVES 5 - START TO FINISH: 20 minutes
Recipe Scoop Speedy Black Bean Soup

Cooking Notes

Chicken broth can be used.

Many varieties of canned tomatoes with green chilies exist. Any will work. Use all juices in soup.

Can substitute 1 can (15 ounces) yellow corn, drained.

Speedy Black Bean Soup

1 teaspoon olive oil
1 cup chopped onion
2 cans (15 ounces each) black beans
1 teaspoon chopped garlic, fresh or jarred
1 can (14 1/2 ounces) vegetable broth*
1 can (14 1/2 ounces) chopped tomatoes with green chilies*
1 teaspoon dried thyme
3 bay leaves
1/2 teaspoon cumin powder
1 teaspoon balsamic vinegar
2 cups frozen corn kernels**
Optional garnish ideas: Grated cheddar cheese, sour cream, minced cilantro, crumbled tortilla chips

  1. Heat oil in 4-quart or larger soup pot on medium. Peel and chop onions, add to pot. Cook until slightly brown, about 3 minutes, stirring occasionally.
  2. Meanwhile, pour 1 can beans and juice in a 2-cup bowl. Use the back of a serving-size spoon to mash beans against sides and bottom of bowl broken up and pasty. Set aside.
  3. Add garlic to soup and cook 1 minute. Raise heat to high, add chicken broth, mashed beans, and remaining can of beans with juice. Stir well. Add all remaining ingredients except garnish. Cover, and bring to a boil. Reduce heat to low, and simmer to blend flavors, about 5 to 10 minutes, stirring often to prevent sticking.

Speedy Black Bean Soup

 Delight carnivores with a few thin slices of smoked sausage or kielbasa.

Speedy Black Bean Soup

Feel Good About: Only 3 grams of fat and beans are a great source of fiber!

Approximate Values Per Serving: 185 calories (10% from fat), 3 g fat (trace amount saturated), 0 mg cholesterol, 10 g protein, 46 g carbohydrates, 12 g dietary fiber, 1,395 mg sodium

Comments

From Kristie Kent - October 30, 2014

This soup is easy, healthy and delicious! It's a family favorite!

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