20 Minute Black Bean Soup
A super easy 20-minute black bean soup! This soup is hearty and filling and a great option for those wanting a vegetarian option! It's made with black beans, a variety of veggies, and delicious seasonings for a savory soup with a hint of warm spice!
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
- Add two cans of undrained black beans to a food processor and pulse until thickened. Set aside.
- Heat oil in a large dutch oven or pot.
- Stir in onion and sauté for 3-4 minutes.
- Add in garlic and cook for an additional minute.
- Stir in the tomatoes, all of the black beans, broth, green chilies, corn, cumin and chili powder.
- Bring to a simmer and cook for 10-15 minutes.
- If the soup is too thick add more broth. If you would like it thicker puree some of the soup in a blender or food processor.
- Take off of the heat and stir in fresh squeeze lime juice.
- Season with salt and pepper to taste.
- Serve immediately with fresh chopped cilantro for serving.
Nutrition
Calories: 64kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 32mgPotassium: 125mgFiber: 2gSugar: 1gVitamin A: 49IUVitamin C: 6mgCalcium: 12mgIron: 1mg