My husband is a huge fan of black bean soup. While I love most bean soups, black bean it isn’t at the top of my list. I’ve tried many recipes over the past several years, and finally came up with a black bean soup recipe that both of us love. Not only is it delicious, but it’s much quicker and simpler than many of the other versions I’ve made in the past. Canned beans and a few pantry staples make this soup a good option for when your fridge is bare. In an effort to limit my waste in the kitchen, I used leftover cilantro stems to flavor the soup. Fresh cilantro leaves would also work well in this soup.
This recipe will serve 4 as an appetizer or 2 as a meal. The recipe can easily be doubled or tripled if you have a large crowd to serve or like leftovers, as I do.
This pureed soup comes together in about 20 minutes and has a nice contrasting texture from the addition of reserved whole beans. Top with shredded cheese, chopped cilantro, sour cream (or Greek yogurt) and tortilla chips.
- 1 Tbs. olive oil
- 1 medium onion, diced
- 4 cloves garlic, chopped
- 1 Tbs. cumin
- 2 cans (15 oz each) black beans, undrained, divided
- 1/4 cup cilantro stems or leaves
- 1 can (15 oz) fire-roasted diced tomatoes
- 1 cup chicken (or vegetable) broth
- salt and pepper, to taste
- Heat olive oil in medium pot over medium-high heat. Add onion and cool until translucent. Add garlic and cumin and cook for 1-2 minutes, or until fragrant. Add 1 can black beans, cilantro, tomatoes and chicken broth. Add 1/2 tsp. salt and 1/4 tsp fresh-ground black pepper, or to taste. Cook for 5 minutes, stirring occasionally.
- Remove pot from heat and puree using an immersion blender until smooth. Stir in remaining can of black beans. Season with salt and pepper to taste.