Black Bean Soup
Mostly cans, one pot, thirty minutes. Blend half with the hand blender and it turns creamy.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Makes
- 6 bowls
- Difficulty
- easy
- Heat
- 🌶
Almost everything in this soup comes out of a can, which is the point. Twenty minutes of simmering melts the onion and spices into the beans, and blending half at the end makes it thick and creamy with no cream at all.
Ingredients
Toppings
Gear
- hand blender
- large pot
Method
Tap a step to mark where you are. Tap a time to start a timer.
-
Soften
Heat the oil in the pot over medium and cook the onion until soft.
-
Spices
Stir in the garlic, cumin, chili powder, and paprika for 30 seconds, until fragrant.
-
Simmer
Add the beans, tomatoes, stock, and salt. Bring to a boil, then simmer partly covered, stirring now and then.
-
Blend half
Take the pot off the heat. Tilt it, sink the hand blender into one side, and blend until about half the soup is smooth, leaving plenty of whole beans. Taste and add salt if needed.
-
Serve
Ladle into bowls and top with sour cream, cheese, crushed chips, a squeeze of lime, and cilantro.
Notes
- warningKeep the blender head fully under the surface while it runs; hot soup splatters.
- tipToo thick? Stir in a splash of stock or water. Too thin? Blend a little more.
- tipFreezes very well. Leave the toppings off until you reheat it.
- variationAdd a diced sweet potato with the beans and simmer until it is tender.