11 INGREDIENTS • 5 STEPS • 20MINS

20-Minute Black Bean Soup

Name: 20-Minute Black Bean Soup
Total time: PT1200.0S
Yield: 6
Ingredients: 2 tablespoon Olive Oil; 1 Yellow Onion; 3 clove Garlic; 1/4 cup Tomato Paste; 1 teaspoon Ground Cumin; 3 can Black Beans; 2 cup Vegetable Broth; to taste Fresh Cilantro; to taste Sour Cream; to taste Hot Sauce; to taste Avocado

When you don’t feel like cooking, this is the recipe for you. You can get a warm, filling, perfectly-spiced bowl of soup on the table in 20 minutes, 1 pot, and very minimal effort. A little garlic and an onion, some tomato paste, broth, and ground cumin are all you need to turn a few cans of black beans into your new favorite busy weeknight meal.

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20MINS

Total Time

$0.64

Cost Per Serving

Ingredients

Servings

us / metric

2 Tbsp

Olive Oil

Medium Yellow Onion, diced

3 cloves

Garlic, minced

4 Tbsp

Tomato Paste

1 tsp

Ground Cumin

3 cans
(15 oz)

Black Beans

2 cans with liquid, 1 can drained and rinsed

2 cups

Vegetable Broth

Garnish

to taste

Chopped Fresh Cilantro

to taste

Sour Cream

to taste

Hot Sauce

to taste

Diced Avocados

optional

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Author's Notes

Yields 6-8 servings.

Cooking Instructions

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step 1

In a large pot, heat Olive Oil (2 Tbsp) over medium-high heat. Add Yellow Onion (1) and Garlic (3 cloves) and cook for 2-3 minutes, until the onions are turning translucent.

step 2

Add Tomato Paste (4 Tbsp) and Ground Cumin (1 tsp). Cook, stirring for 1-2 more minutes.

step 3

Add Black Beans (3 cans) and Vegetable Broth (2 cups). Bring to a boil then lower to a simmer and cook for 10 minutes (up to 30 minutes for deeper flavor), stirring occasionally.

step 4

Use an immersion blender to puree the soup a few times. You don’t want to completely blend the soup, just thicken it up. You can also pour 1 cup into a blender and puree it, then return it to the pot.

step 5

Serve garnished with Sour Cream (to taste), Fresh Cilantro (to taste), Avocados (to taste), and a dash of Hot Sauce (to taste). May also be served with tortilla chips.

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