My favorite kinds of soups are the ones you can make with ingredients from your pantry in 20 minutes or less. This simple black bean soup is high-fiber, low-calorie, and super flavorful. It is also dairy-free, and gluten-free, and can be vegetarian/vegan depending upon the stock you choose. Serve this soup as the main course, or alongside quesadillas, a salad, or my favorite – cheesy Arepas. Follow the simple recipe below!
Easy Black Bean Soup
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Ingredients
Pour olive oil in a large Dutch oven or stock pot and heat on medium, high heat. Add chopped onions and saute for a few minutes, until slightly translucent.
Add black beans (do not drain), tomatoes + green chiles, cumin, and salt to pot and turn down heat to low. Stir over heat for a few minutes and then transfer ingredients to blender.
Pulse ingredients together until almost pureed but you still want a little bit of texture. Pour ingredients back into Dutch oven or stock pot. Add chicken stock. Bring to boil, and then turn down heat to low simmer.
When making this black bean soup, a blender or food processor is a crucial piece of equipment. By blending these ordinary pantry ingredients together, this soup becomes super creamy and velvety. However, more importantly, the individual ingredients marry together to form a full-flavored, full-bodied soup. It tastes like you’ve been simmering this ingredients over the stove for hours, though in reality, this soup takes about 20 minutes, start to finish. This is a quick hack you can use for many soups or stews — in other words, the blender or food processor is your friend in the kitchen.
You can double or triple this recipe to make large quantities of this soup to eat for lunches throughout the week. Or better yet, make a batch in advance to freeze for a future dinner.
