budgetbytes5.0
Black Bean Soup
This super fast and easy Black Bean Soup is rich, filling, flavorful, and waiting to be piled high with fun toppings! An easy vegan weeknight dinner.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
📝 Preparation Steps
1
Dice the onion and mince the garlic. Remove the stem and seeds from the jalapeño, then dice the remaining jalapeño flesh. Add the onion, garlic, jalapeño, and olive oil to a soup pot and sauté over medium heat for about ⏱️ 5 minutes, or until the onions are soft and translucent.
garlic ($0.08)2 clovesjalapeño (optional) ($0.15)1olive oil ($0.22)2 Tbsp
2
While the onion, garlic, and jalapeño are sautèing, use a blender to purée two of the three cans of black beans (with liquid from the can). If the beans are too thick to purée, add just enough water to make them blend.
garlic ($0.08)2 clovesjalapeño (optional) ($0.15)1
3
Add all three cans of black beans to the soup pot (one can of whole beans with liquid, two puréed), along with the can of fire roasted diced tomatoes (with juices), the cumin, oregano, and smoked paprika. Stir to combine.
ground cumin ($0.10)1 tsp
4
Place a lid on the pot and allow the soup to come up to a simmer. Allow the soup to simmer, stirring often, for about ⏱️ 15 minutes. After simmering for ⏱️ 15 minutes, taste and add salt to taste (I added 1/2 tsp). Serve hot with your choice of toppings.
salt to taste ($0.02)
Nutrition Facts
calories
351 kcal
fat Content
8 g
serving Size
1.5 cups
fiber Content
18 g
sodium Content
173 mg
protein Content
18 g
carbohydrate Content
53 g
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