Black Bean Soup is a great easy weeknight dinner.
Have you ever been in a jam knowing that you need to whip up something for dinner, and you haven’t been to the store and you feel like you have nothing to cook with?! If so, this recipe is one of those awesome…”I think I have everything in my pantry right now!”…kind of recipes. Black Bean soup to the rescue. My whole family loves it!
Do you have an immersion blender? It’s one of my favorite kitchen gadgets. I love that it makes making soup like this a breeze and it helps simplify your cleanup, because you don’t need to clean your blender and your big stock pot.
Black Bean Soup
Easy black bean soup is perfect for busy weeknights.
Ingredients
- 2 15oz. cans of black beans drained and rinsed
- 5 cups low sodium chicken broth I use Swanson
- 3/4 teaspoon oregano
- 1 teaspoon ground coriander
- 1-3/4 teaspoons ground cumin
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 tablespoon fresh lime juice
- Garnish:
- 1/3 cup sour cream
- grape or cherry tomatoes
Instructions
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In a large soup pot add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
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Purée the soup using a hand-held immersion blender until very smooth and creamy. Ladle the soup into bowls and top each bowl with a dollop of sour cream and sliced fresh tomatoes. Serve with tortilla chips and enjoy!
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
You’ll have to try it! Don’t forget to keep your pantry stocked with cans of black beans and chicken stock. You’ll be glad you did!
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