30-Minute Black Bean Soup with Weeknight Ease – Blissful & Easy!
A quick and easy black bean soup perfect for busy weeknights.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion, garlic, and bell pepper. Cook for 5 minutes.
- Stir in cumin and chili powder. Cook for 1 minute.
- Add black beans and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Season with salt and pepper.
- Garnish with cilantro before serving.
Notes
- Use canned beans for speed or dried beans soaked overnight.
- Adjust spices to your taste.
- Top with avocado or sour cream if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg