Black Bean Soup
A five-minute dump-and-go soup with canned black beans, tomatoes, and aromatic vegetables. Finish with lime and cilantro for brightness.
- Total time
- 25 min
- Servings
- 4
- Calories
- 185
- Protein
- 11g
comfortquickmexicanvegetarianvegangluten-freebeanshearty
Ingredients
- 1 large diced onion
- 14.5 oz canned diced tomatoes
- 2 cans (15 oz each) canned black beans, drained and rinsed
- 2 cups vegetable broth
- 1 whole lime (juiced)
- ½ tsp each, plus to taste salt and pepper
Instructions
- 1
Heat 1 tbsp olive oil in a large pot over medium heat until it shimmers.
- 2
Add diced onion and cook, stirring occasionally, until softened and translucent, ~5 minutes.
- 3
Add tomatoes with juice, black beans, and vegetable broth. Stir to combine.
- 4
Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally.
- 5
Taste and adjust salt and pepper. Stir in lime juice just before serving.
- 6
Serve hot. Garnish with fresh cilantro or avocado if desired.
Tools you’ll need
- large pot (5-quart minimum)
- wooden spoon or ladle
- can opener
- fine-mesh strainer
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