Description
Warm and comforting black bean soup with deep flavors from simple pantry ingredients, perfect for cold nights and easy weeknight meals.
Ingredients
Scale
- 1 medium diced onion
- 2 tablespoons olive oil
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 (15 oz) cans black beans (or about 3 cups cooked)
- 4 cups low-sodium vegetable or chicken broth
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Sauté the diced onion in olive oil over medium heat until translucent, about 6 minutes.
- Add minced garlic, cumin, and smoked paprika; cook for 30 seconds.
- Add black beans, broth, bay leaf, salt, and pepper; simmer gently for 15–20 minutes.
- Remove bay leaf and purée about half the soup using an immersion blender for a creamy texture.
Notes
For a smoky heat boost, add minced chipotle in adobo. Use low-sodium broth to control saltiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Sautéing, Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg