Black Bean Soup (with Canned Beans)

Why Make This Recipe

Black Bean Soup is a hearty, nutritious, and simple dish that is perfect for any day of the week. Using canned beans makes this recipe quick and easy, saving you time without sacrificing flavor. With a mix of spices and fresh ingredients, this soup is not only tasty but also filled with protein and fiber. It’s great for meal prep or a cozy evening with family and friends.

How to Make Black Bean Soup

Ingredients:

• 2 tablespoons butter
• 1 large white onion (diced)
• 5 large cloves garlic (minced)
• 1/2 tablespoon Mexican oregano (or oregano)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 3 15-ounce cans black beans (don’t strain)
• 1 10.5-ounce can Rotel
• 2 1/2 cups chicken broth (or beef or vegetable broth)
• 4-5 dashes of Tabasco sauce (optional, to taste)
• Salt (optional, to taste)

Directions:

1. Melt the butter in a Dutch oven or pot over medium-high heat.
2. Add the diced onion and cook, stirring frequently, until the onions soften and become translucent, about 5 minutes.
3. Add the minced garlic, Mexican oregano, cumin, and chili powder, and cook for 30 seconds while stirring continuously.
4. Add the black beans (with liquid included), Rotel, and chicken (or beef or vegetable) broth, then stir to combine.
5. Cover the pot and simmer over medium heat for 15 minutes. Stir it around 5-7 minutes in.
6. For a chunky and rustic texture, use a potato masher to roughly mash the soup.
7. For a creamy texture, use an immersion blender to blend until smooth. Alternatively, you can blend in batches in a regular blender and return it to the pot.
8. Check the soup’s consistency; if it’s too thick, add a bit more stock, stirring after each addition. If it’s too thin, cook uncovered for a few more minutes.
9. Add a few dashes of Tabasco sauce (optional), then taste and adjust salt if needed.
10. Serve hot with toppings like sour cream, lime juice, diced avocado, tortilla strips, queso fresco, and chopped cilantro.

How to Serve Black Bean Soup

Black Bean Soup is best served warm. Ladle it into bowls and let everyone dress their soup with their choice of toppings. This makes it fun and personalized for each person. It pairs nicely with crusty bread or tortilla chips on the side.

How to Store Black Bean Soup

You can store leftover Black Bean Soup in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, freeze it for up to 3 months. Just make sure to let it cool completely before transferring it to the freezer.

Tips to Make Black Bean Soup

• For added richness, try using bacon or chorizo in the recipe.
• You can adjust the spice level by adding more chili powder or jalapeños if you like it spicier.
• Experiment with toppings to find your favorite, such as feta cheese or diced red onion.

Variation

You can make a vegetarian version by using vegetable broth and skipping any meat products. You can also add extra vegetables like bell peppers, corn, or spinach for more flavor and nutrition.

FAQs

Q: Can I use dry black beans instead of canned?
A: Yes, but you will need to soak and cook them beforehand, which will take longer. Canned beans save time and are convenient.

Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free, but always check your broth and seasonings to confirm.

Q: Can I make this soup in a slow cooker?
A: Absolutely! Just follow the same steps for sautéing the onion and spices, then transfer everything to the slow cooker and let it cook on low for 4-6 hours.