Simple Black Bean Soup

Kim
The Cook
4 Servings
11 Ingredients
0 Comments
This Simple Black Bean Soup is a comforting stalwart no matter the season. Hints of lime, cumin, and chili sing through the warm bowl of rich, slow cooked black beans intermingled with homemade chicken stock. A favorite salsa rounds out the dish with a familiar kick of flavor.
4 Servings
11 Ingredients
0 Comments

Ingredients

  • 1 tablespoon Olive Oil
  • 1 ¼ cups dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 1 tablespoon Chili Powder
  • 1 teaspoon Cumin
  • 4 cups drain and rinse Black Beans, Canned
  • 3 cups Chicken Broth/Stock
  • ½ cups Salsa
  • ⅛ teaspoons Black Pepper
  • ⅛ teaspoons Salt
  • 1 tablespoon juice Lime

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large pot, heat oil over medium heat.
  2. Add onions and cook 5-7 minutes until softened and just beginning to brown.
  3. Add garlic, chili powder, and cumin and cook another minute or two until fragrant.
  4. Add beans, broth, salsa, salt, and pepper and bring to a boil.
  5. Reduce heat and simmer 10-15 minutes.
  6. Remove from heat and stir in lime juice.
  7. Place half of the soup in a food processor or blender and process until smooth. Stir back into the soup. (You could alternately use a stick blender.)
  8. Cool soup completely.
  9. Divide among freezer bags, label, and lay flat to freeze.

Make From Frozen Serving Day Directions

Easy Assembly

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat soup in microwave for 1-2 minutes or until heated through.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large pot, heat oil over medium heat.
  2. Add onions and cook 5-7 minutes until softened and just beginning to brown.
  3. Add garlic, chili powder, and cumin and cook another minute or two until fragrant.
  4. Add beans, broth, salsa, salt, and pepper and bring to a boil.
  5. Reduce heat and simmer 10-15 minutes.
  6. Remove from heat and stir in lime juice.
  7. Place half of the soup in a food processor or blender and process until smooth. Stir back into the soup. (You could alternately use a stick blender.)

2 Comments

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  1. It’s lovely, and so easy! My family just finished enjoying this. I servied it with a dollop of Greek yogurt over top as the salsa was ‘too spicy’ for my preschoolers, which made it just right for them, and increased the protein too. Cheers, Lisa!

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