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.
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.
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