Imagine a soul-warming soup that's ready in just 25 minutes, packed with protein, and bursting with Mexican-inspired flavors that will transport your taste buds south of the border. This Fast Black Bean Soup is your ultimate weeknight dinner solution - perfect for busy professionals, hungry families, and anyone who wants a delicious, nutritious meal without spending hours in the kitchen. Get ready to discover a recipe that's so easy and delectable, it'll become your new go-to comfort food!
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cans black beans, drained
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by draining black beans, finely chopping the onion, and mincing the garlic cloves.
- Heat a large pot or Dutch oven over medium heat. Add a small amount of oil if desired to prevent sticking.
- Sauté the chopped onions until they become translucent and slightly softened, approximately 3-4 minutes.
- Add minced garlic and cumin to the onions, stirring constantly to prevent burning and to release the aromatic flavors, about 30 seconds.
- Pour in the drained black beans and vegetable broth, stirring to combine all ingredients thoroughly.
- Bring the mixture to a gentle boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld together.
- Use a potato masher or the back of a spoon to partially mash some beans, creating a thicker, creamier texture.
- Season with salt and pepper to taste, adjusting the seasoning as needed.
- Remove from heat and let the soup rest for 2-3 minutes before serving.
- Ladle into bowls and garnish with freshly chopped cilantro.
Tips
- For extra depth of flavor, consider toasting the cumin in the pot for 15-20 seconds before adding onions to release its rich, nutty essence.
- Use low-sodium vegetable broth to better control the salt content of your soup.
- If you prefer a smoother consistency, you can blend a portion of the soup with an immersion blender or transfer some to a standard blender.
- Fresh cilantro is key - chop it just before serving to maintain its bright, fresh flavor and vibrant green color.
- For added protein and texture, consider topping your soup with diced avocado, a dollop of Greek yogurt, or some crispy tortilla strips.
- This soup freezes beautifully - store in airtight containers for up to 3 months for a quick future meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 15g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
