20 Minute Black Bean Soup

5 from 3 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Kelley
Servings 6
Print Review
Super Easy 20 Minute Black Bean Soup! A hearty, filling vegetarian soup!
Course Dinner, Main Course, Soup
Cuisine American, Mexican

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 14.5 ounce can garlic fire roasted diced tomatoes
  • 4 15 ounce cans black beans, (2 undrained and 2 drained and rinsed)
  • 2 14.5 ounce cans low-sodium vegetable broth
  • 1 4 ounce can diced green chilies
  • 1 cup frozen corn thawed
  • 1 1/2 teaspoons cumin
  • 1/2-1 teaspoon chili powder
  • 1 tablespoon fresh squeezed lime juice
  • fresh chopped cilantro for serving if desired

Instructions

  1. Add two cans of undrained black beans to a food processor and pulse until thickened. Set aside.
  2. Heat oil in a large dutch oven or pot.
  3. Stir in onion and sauté for 3-4 minutes.
  4. Add in garlic and cook for an additional minute.
  5. Stir in the tomatoes, all of the black beans, chicken broth, green chilies, corn, cumin and chili powder.
  6. Bring to a simmer and cook for 10-15 minutes.
  7. If the soup is too thick add more chicken broth. If you would like it thicker puree some of the soup in a blender or food processor.
  8. Take off of the heat and stir in fresh squeeze lime juice.
  9. Season with salt and pepper to taste.
  10. Serve immediately with fresh chopped cilantro for serving.
Nutrition Facts
20 Minute Black Bean Soup
Amount Per Serving
Calories 64 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Sodium 32mg1%
Potassium 125mg4%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 1g1%
Protein 1g2%
Vitamin A 49IU1%
Vitamin C 6mg7%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.