Black Bean Soup (with Canned Beans)

thick black bean soup in a bowl topped with avocado, feta, and tortilla strips in a white bowl.

5 from 1 vote

Black Bean Soup (with Canned Beans)

There’s something undeniably comforting about a hot bowl of Black Bean Soup—it’s hearty, satisfying, and a perfect asnwer to the timeless question, "What’s for dinner?" The best part is that if you're short on time, this recipe calls for canned beans, so you can have a delicious meal on the table in just 45 minutes, start to finish.

Prep Time15

Cook Time30

Total Time40

Course: Main Course

Cuisine: Mexican-American

Servings: cups

Calories: 31kcal

Author: Christina Koncker

Cost: 15

Equipment

Ingredients

2 tablespoons butter
1 large white onion diced
5 large cloves garlic minced
½ 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 ½ cups chicken broth (or beef or vegetable broth)
4-5 dashes of Tabasco sauce optional, to taste
salt optional, to taste

Instructions

Melt butter in a Dutch oven or pot over medium-high heat.
2 tablespoons butter
Add the diced onion and cook, stirring frequently, until the onions soften and become translucent, about 5 minutes.
1 large white onion
Add the minced garlic, Mexican oregano, cumin, chili powder, and cook for 30 seconds, stirring the entire time.
5 large cloves garlic, ½ tablespoon Mexican oregano, 1 teaspoon cumin, 1 teaspoon chili powder
Add the black beans (liquid included, or rinse them first if you’re trying to reduce sodium), Rotel, chicken (or beef or vegetable) broth and stir to combine.
3 15-ounce cans black beans, 1 10.5-ounce can Rotel, 2 ½ cups chicken broth
Put a lid on it and simmer over medium heat for 15 minutes. Take a peek around 5-7 minutes and give it a good stir.
Chunky and rustic: Hit the soup with a potato masher for a chunky black bean soup.
Creamy. Hit the soup with an immersion blender and blend until smooth and creamy. Or somewhere in between. You could also add the soup in batches to a blender and blend until creamy, then return to the Dutch oven.
Assess the consistency of the soup at this stage. Want it thicker? Cook uncovered for a few more minutes. Want it thinner? Add in a little more stock, stirring after each addition. I like to cook for an additional 5-10 minutes, uncovered. But I keep an eye on it. Shut it off earlier than you think, it will thicken as it stands. Add a few dashes of Tabasco sauce (optional).
4-5 dashes of Tabasco sauce
Taste and add more salt if you like. Serve with toppings like sour cream, lime juice, diced avocado, tortilla strips, queso fresco, chopped cilantro.
salt

Notes

*Nutrition information is approximate and was calculated using an online nutrition calculator.

Serve with toppings like sour cream, lime juice, diced avocado, tortilla strips, queso fresco, and chopped cilantro (if you're into that).

Nutrition