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Easy 30-Minute Black Bean Soup

A quick, hearty, and flavorful black bean soup made in just 30 minutes using simple pantry ingredients. Naturally creamy, vegetarian, and perfect for busy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Soup
Cuisine: American, Mexican-Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 cans black beans drained and rinsed
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tbsp olive oil
  • 1 cup salsa
  • 3 cups vegetable or chicken broth
Seasonings
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt adjust to taste
  • 0.25 tsp black pepper

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Immersion blender (optional)

Method
 

  1. Heat olive oil in a pot and sauté diced onion for 4–5 minutes.
  2. Add garlic and cook 30 seconds.
  3. Stir in black beans, salsa, and broth.
  4. Add cumin, chili powder, smoked paprika, salt, and pepper.
  5. Simmer for 10–12 minutes.
  6. Blend part of the soup using an immersion blender to thicken.
  7. Taste and adjust seasoning, then serve with toppings.

Notes

For extra creaminess, blend half the soup or stir in a spoonful of Greek yogurt.