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35-Minute Black Bean Soup

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A hearty and soul-warming black bean soup made with simple pantry staples, ready in just 35 minutes.

Ingredients

Scale
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro (optional)
  • 1 tablespoon lime juice

Instructions

  1. Begin by heating 1 tablespoon of olive oil in a large pot over medium heat. Add in your diced onion and let it sauté until softened and fragrant, about 5 minutes.
  2. Once the onions are translucent, stir in 2 cloves of minced garlic along with 1 teaspoon each of ground cumin and chili powder. Allow this mixture to mingle for about a minute.
  3. Pour in the 2 cans of drained and rinsed black beans, 4 cups of vegetable broth, and 1 can of diced tomatoes. Sprinkle in 1 teaspoon of salt and 1/2 teaspoon of black pepper, and bring to a gentle boil.
  4. Once boiling, reduce the heat and let your soup simmer uncovered for 20 minutes.
  5. For a touch of creaminess, grab an immersion blender and partially blend the soup to your desired consistency.
  6. Finally, stir in 1/4 cup of chopped fresh cilantro and add 1 tablespoon of lime juice to brighten everything up.

Notes

Serve with crunchy tortilla chips and a dollop of sour cream or Greek yogurt. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition

Find it online: https://ameliasweets.com/2026/04/27/minute-black-bean-soup-simple-pantry-staples/

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