30 Minute Thursday: Easy Black Bean Soup

This Easy Black Bean Soup is zesty, filling, and ready in just 30 minutes. Loaded with black beans, spices, and lots of flavor, this simple soup serves as a hearty main dish and is perfect for a meatless entree! 

I consider myself to be a well-rounded when it comes to food.

I’m not really a picky eater, or at least I think so. Sure, there are certain foods that I won’t touch with a ten foot pole (I’m looking at you coleslaw, cottage cheese, cucumbers, celery, and potato salads). But, for the most part, I will try everything and like most of it, too.

So, it’s kind of strange to me that the first time I had black bean soup was about two years ago at a Mexican restaurant.

Now, I love black beans. Especially in this Black Bean Taco Quinoa Skillet, that Southwest Chicken and Rice Bowl, and this Sweet Potato Chili Pasta. But, in a soup? For some reason, I had never had it before! Strange, especially for a food blogger, right?

I was a little skeptical to try it, but once I did, I was hooked. And ever since then, I’ve been a black bean soup connoisseur. I’ve been on the hunt for black bean soups. Some I like, some were ok, and some weren’t worth having again. But, nevertheless, I still enjoyed them all.

So, it’s time for me to share this Easy Black Bean Soup for the April installment of Thirty Minute Thursday!

This Easy Black Bean Soup is zesty, filling, and ready in just 30 minutes. Loaded with black beans, spices, and lots of flavor, this simple soup serves as a hearty main dish and is perfect for a meatless entree!

I will admit that I researched a lot of black bean soup recipes and had my fair share of recipe fails when trying to make this a 30 minute meal. Most black bean soups that I found were either made in the slow cooker or took more than 45 minutes to make. Fine if you have the time, but since we’re talking about 30 minute recipes today, that just wasn’t going to cut it.

After some trial and error, I finally perfected this Easy Black Bean Soup. It’s loaded with flavor and packed with deliciousness. The creamy texture, while still keeping some of the beans and veggies intact, makes this soup extra special.

And it’s really so easy to make, friends! Hence the name Easy Black Bean Soup! If you’re on the hunt for the perfect meatless Monday dish, or are just in need of a hearty soup, then look no further. I guarantee this soup will rival the restaurant versions.

Some tips to remember:

• If you’re really looking to save time, buy the already diced onions that you can usually find in the refrigerated section of your grocery’s produce section. That way, you don’t have to dice the onion!
• It’s all about texture! I like to puree half of the soup to create that creamy and thick texture, and leave the other half as is, which adds some chunkiness to the soup. If you prefer a smooth and consistent texture, feel free to puree the entire batch. Either way, it’s delicious!

So grab those black beans and whip up this flavorful Easy Black Bean Soup!

Looking for more 30 minute meals? I’ve got you covered!

• Garlic Parmesan Gnocchi with Mushrooms
• Bacon and Egg Breakfast Pizza
• Chicken Bacon Ranch Panini

Yields 4 servings

Easy Black Bean Soup

This Easy Black Bean Soup is zesty, filling, and ready in just 30 minutes. Loaded with black beans, spices, and lots of flavor, this simple soup serves as a hearty main dish and is perfect for a meatless entree!

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

• 1 tablespoon olive oil
• 1 small white onion, diced
• 2 teaspoons minced garlic
• 2 cups low-sodium chicken broth
• 1 (14.5 ounce) can Rotel diced tomatoes and green chilies
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 2 (14.5 ounce) cans black beans, drained and rinsed
• Juice of one lime
Garnish
• Cilantro
• Lime wedge
• Sour cream

Instructions

1. Heat olive oil in a medium soup pot or saucepan.
2. Add onion and saute until begins to soften, about 2-3 minutes.
3. Add minced garlic and saute an additional minute.
4. Stir in chicken broth, Rotel diced tomatoes, chili powder, cumin, salt, pepper, and black beans.
5. Bring mixture to a boil. Then, reduce heat and simmer for 10-15 minutes.
6. Remove from heat. Transfer half of soup to a blender or medium bowl. Using a blender or immersion blender, blend until pureed.
7. Pour pureed soup back into pot. Add lime juice and stir.
8. Serve immediately and garnish with cilantro, a lime wedge, and/or sour cream, if desired.
9. Enjoy!

Notes

Lightly adapted from The Pioneer Woman

7.8.1.2

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https://www.pumpkinnspice.com/easy-black-bean-soup/

Looking for more 30 minute meals? Then check out the recipes below from some of my favorite blogging friends!

Grilled Portobello Mushroom Asparagus Fajitas by Flavor the Moments

Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw by Floating Kitchen

10 Minute BBQ Ham Sandwiches by The Recipe Rebel

One Pot Sausage and Asparagus Pesto Pasta by Bake.Eat.Repeat.

30 Minute Chicken Marsala by My Kitchen Craze

One Pot Teriyaki Beef Zoodles by Life Made Sweeter

One Pot Black Bean Enchilada Pasta by Savory Nothings