This 30-Minute Black Bean Soup packs a ton of flavor from chipotle chiles and cumin, but it’s so simple you can whip it together on a Tuesday. Best served with a healthy dose of fresh avocado salsa!
Coming to you live with another Kyle’s Favorites recipe. Really considering making the Kyle’s Favorites section a thing. Kyle’s Korner? The Kyle Kove? Official SEO-approved name remains to be seen. Anyway.
I never thought that a LITERAL POT OF BEANS would be one of Kyle’s favorite recipes of mine, but here we are.
He asks for it constantly, lovingly referring to it as “that bean shit.” As in, “can you make that bean shit again? It’s really good. It gives me energy.”
So, dear reader, I now present that bean shit to you. It’s quick, easy, and dead simple, requiring a short list of basic ingredients that pack a wallop of flavor. If you’re feeling fancy, stir together a quick avocado salsa for garnish and texture. Or, if you’re Kyle, schlap a ladle-ful into a bowl and eat it unceremoniously over the counter. The beauty of this recipe is that it really is good in either scenario.
I was never really a fan of black bean soup until this one came along.
And that avocado salsa? Well, that’s just the cherry on top. (Or uh, the salsa on top, if you will.) It’s punchy and limey and creamy and perfectly twangy to balance out the spice of the soup.
Savory, a little spicy, and thick without being gloppy, THIS black bean soup is nothing like the kind you’ll get out of a can. It’s equal parts light and filling, making it a perfect warm-weather soup. And, perhaps most importantly, it boasts a short, humble ingredient list featuring lots of pantry items, so you can throw it together on any ol’ weeknight. You can even make it in the Instant Pot if that’s your thing.
I hope you find this soup as delicious and energy-giving as Kyle does. It’s on its way to the top of your favorites list, too.
More simple soup recipes:
Greek Lemon Rice Soup
Thai Curry Noodle Soup
Pimiento Beer Cheese Soup
IF YOU MAKE THIS 30 MINUTE BLACK BEAN SOUP, DON’T FORGET TO SNAP A PHOTO AND TAG ME IN IT ON INSTAGRAM@FEELINWHISKY! I LOVE SEEING WHAT YOU DO WITH MY RECIPES!
30-Minute Black Bean Soup
This 30-Minute Black Bean Soup packs a ton of flavor from chipotle chiles and cumin, but it’s so simple you can whip it together on a Tuesday. Best served with a healthy dose of fresh avocado salsa!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course, Soup
Ingredients
- 3 (15-ounce) cans black beans, (drained and rinsed)
- 2 tablespoons olive oil
- 1 medium onion, (diced (Reserve some for the salsa))
- 1 large red bell pepper, (diced)
- 2 medium stalks celery, (halved lengthwise and sliced)
- 3–4 cloves garlic, (minced)
- 1 tablespoon cumin
- 1 1/2 teaspoons dried oregano
- 2 chipotle chiles in adobo sauce, (minced)
- 4 cups vegetable stock
- 1 tablespoon lime juice, (from 1 large lime)
- Kosher salt and black pepper, (to taste)
For the avocado salsa:
- 1 large avocado, (diced)
- 2 small tomatoes, (seeded and diced)
- 2 tablespoons finely diced onion, (reserved from soup)
- 1/2 bunch cilantro, (chopped)
- 1/2 tablespoon lime juice, (from 1/2 large lime)
- Kosher salt and black pepper, (to taste)
Instructions
- Mash some of the beans: In a medium, roughly mash two cans of black beans with a fork or potato masher. Add in the whole beans and set aside.
- Make the soup: Heat olive oil in a large soup pot over medium heat. Add onion (reserve about 2 Tbsp for the avocado salsa), bell pepper, and celery. Season with a pinch of salt and pepper and sauté, stirring occasionally, for 5-7 minutes or until onion is soft and translucent.
- Add garlic, cumin, and oregano, and sauté for an additional minute or until fragrant.
- Add chipotle chiles, mashed and whole black beans, and vegetable stock. Season with another pinch of salt and pepper, then increase heat to high and bring to a boil. Stir and reduce heat to medium. Simmer, partially covered, for 15-20 minutes, stirring occasionally. The soup should be thick and will have reduced quite a bit.
- Make the avocado salsa: While the soup is simmering, stir together the ingredients for the avocado salsa in a medium bowl. Set aside.
- Finish the soup: Stir the lime juice into the soup. Taste, adjust seasonings as needed, and serve topped with a spoonful of avocado salsa.
There was a long period of time where I literally lived on black beans and rice, so they have a piece of my heart. This looks fab, Emily!
★★★★★