5 Ingredient Black Bean Soup

Ingredients (~6 servings)

• 4 cans (15 oz each) black beans, drained and rinsed (divided use)
• 1 can (28 oz) diced tomatoes (do not drain)
• 2 cans (4 oz each) mild diced green chiles
• 1 cup vegetable stock
• 2 tablespoons taco seasoning (or chili powder blend)
• Salt and black pepper to taste
• Optional toppings: Sour cream, cilantro, lime wedges

Puree the Starch Base

Rinse all four cans of black beans thoroughly in a colander until the water runs clear. If you skip this, the soup will have a muddy, gritty taste from the canning liquid.

Place half of the beans (approx. 2 cans’ worth) and the 1 cup of vegetable stock into a blender or food processor.

Process on high for ~60 seconds. You are looking for a completely smooth, thick paste that resembles concrete or gray hummus. This puree is the structural backbone of the soup.

Combine and Simmer

Pour the bean puree into a large soup pot over medium heat.

Stir in the remaining whole black beans, the diced tomatoes (with all their juices), the green chiles, and the taco seasoning.

Bring the mixture to a simmer. Cook for ~10-15 minutes, stirring frequently to prevent the thick bean paste from scorching on the bottom of the pot.

Season and Adjust Texture

Check the consistency. If the soup is too thick – more like a dip than a soup – stir in water 1/4 cup at a time until it loosens up.

Taste for seasoning. Depending on the salt content of your taco seasoning and canned tomatoes, you may need a heavy hit of salt or black pepper to wake it up. Serve hot.

5 Ingredient Black Bean Soup

Most quick black bean soups are just beans floating in watery broth. This recipe uses the beans themselves as the thickener; by pureeing half the batch, you create a starchy, velvety base that coats the spoon without needing a roux or hours of simmering.

prep time:10 minutes mins

cook time:20 minutes mins

total time:30 minutes mins

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Ingredients

Ingredients (~6 servings)

• ▢ 4 cans black beans 15 oz each, drained and rinsed (divided use)
• ▢ 1 can diced tomatoes (do not drain) 28 oz
• ▢ 2 cans mild diced green chiles 4 oz each
• ▢ 1 cup vegetable stock
• ▢ 2 tablespoons taco seasoning or chili powder blend
• ▢ Salt and black pepper to taste
• ▢ Optional toppings: Sour cream cilantro, lime wedges

Instructions

• Rinse black beans thoroughly in colander.
• Blend half the beans with vegetable stock until smooth.
• Pour bean puree into large pot over medium heat.
• Add remaining whole beans, tomatoes, green chiles, and taco seasoning.
• Simmer 10-15 minutes, stirring frequently.
• Add water if too thick.
• Season with salt and pepper to taste.
• Serve hot with optional toppings.

Notes

Rinsing beans prevents gritty taste. Adjust consistency with water as needed.

Did you make this recipe?Let me know how you liked it below!