Speedy Black Bean Soup
Soups, Stews & Chili | 30 Minutes or Less, Budget-minded | Beans
SERVES 5 - START TO FINISH: 20 minutes
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
- 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.
- 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.
- 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 jean - October 01, 2010
sorry but I will not be trying this recipe due to the extremely high sodium content.
From Beverly Mills - October 01, 2010
From Louanne in North Carolina, via Facebook: Read your article on beans today and black bean soup sounds great for supper tonight.... The black bean soup turned out great. I had to add a half can of refried beans because I only had one can of black beans.
From Beverly Mills - October 01, 2010
Hi Jean, you can reduce the sodium on the beans by 30 percent by rinsing them and not adding juices. You also can buy low-sodium chopped tomatoes. Also, you can substitute low-sodium chicken broth instead of the vegetable broth. All of this should bring the soup into an acceptable range! Thanks!
From Beverly Mills - December 09, 2010
From Cristal in Virginia, via email: I had a chance to visit KitchenScoop! It’s a fun, appealing site with lots of good recipes. I’m going to try your black bean soup.
From Mary Speelman - January 23, 2011
Why would you include 3 bay leaves in a dish that is only going to cook 10 minutes? I think of bay leaves as simmering for a long time to enrich the flavor of a dish.
From Beverly Mills - January 23, 2011
The reason you use so many bay leaves (3) is because the soup does cook so quickly....it takes more bay leaves to impart the proper flavor since the cooking time is so short. Try it and you'll see what we mean!
From Tattoo Removal - January 24, 2011
This looks delicious! And it is stuff we normally have! I'm going to try this and tape it to the back of my cupboard! I never actually thought of doing that, but it's a great idea!! Thanks!
From Flo Strickland - February 08, 2011
I was wondering what I was going to have for lunch today until I read your quick and easy Black Bean Soup recipe. I just so happened to have all the necessary ingredients since I have been wanting Black Bean Soup for awhile. It was delicious --ended up eating two bowls of it.
From Beverly Mills - February 08, 2011
So glad you liked it Flo! This is one of may favorites, too!
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From Denise - January 11, 2010
Dee-lish!!! Better than any restaurant Black Bean soup! I have made this soup many, many times, and have given the recipe to just as many friends.