Talk about an easy and delicious dinner, people. We’ve got minimum prep goin’ down with this soup, a short cook time, and an easy cleanup. Week night dinner win? I think so – I thiiiiiink so.
This black bean soup is reminiscent of chili but takes less time to make and is vegetarian! It’s also dirt cheap since the main ingredient issssss…you guessed it! Beans! But – beans themselves can be pretty bland and boring, which is why we add a whole bunch of flavor boosts in there, some of which include onion, garlic, jalapeno, cilantro, cumin, and lime juice. That’s basically all of them actually, but I didn’t want to leave anyone out 😏.
The soup is yummy plain, but it’s reaaaaally good when you load it up with extra cilantro, a big dollop of Greek yogurt, and some blistered tomatoes. Is your mouth watering? Me too, sister – me too.
Here’s the deets:
Saute some onion, garlic, and jalapeno in a little bit of oil until nice and soft. Throw some cilantro, cumin, and lime juice in there, let it cook for a sec, and then add your beans + some veggie stock!
All you’ve gotta do now is simmer it for 15 minutes. Resist eating half of the pot via tiny spoonfuls during this step. Puree about half of it, add it back to the pot, and mix in a cornstarch slurry to give it a little extra thickness.
YOU DONE. Then it’s all ’bout them toppings.
If you wanna copy me, which I’m totes cool with, you’re going to want to throw some tomatoes in the oven while this soup is working its magic. I did 3 tomatoes (diced) + a drizzle of oil + salt and pepper at 450 for about 10-15 mins a side until they are jammy and a little bit charred and perfectly delicious.
You can also use a container of cherry tomatoes and slice them in half. Whatever floats your boat, friend.
And while you’re already copying me, go ahead and throw some greek yogurt and cilantro on top of there too and call it a day. DIG IN!Print
30 Minute Black Bean Soup
1 Freestyle SmartPoint per cup of soup!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 5 servings 1x
- 1 1/2 teaspoon avocado oil (olive oil or coconut oil also work)
- 1 onion, diced
- 5 cloves of garlic, minced
- 1 jalapeno, ribs and seeds removed, minced
- 1 cup cilantro, chopped
- 1 lime, juiced
- 2 teaspoons cumin
- 3 15 oz cans black beans (not drained)
- 1 cup veggie stock
- 1 tablespoon cornstarch
- Optional toppings include roasted tomatoes, Greek yogurt/sour cream, and cilantro
- Heat your oil in a pot over medium high heat. Add your onions, garlic, and jalapeno and season with salt and pepper
- When soft, add your cilantro, lime juice, and cumin. Stir to combine and let cook for about a minute
- Add your black beans and veggie stock. Season with salt and pepper
- Bring to a simmer and simmer, covered, for 15 minutes, stirring occasionally
- Puree about half the soup (about 2-3 cups) in a blender and add it back to the pot
- In a separate small bowl, stir together your cornstarch with a little water – enough to make it liquid and pour-able. Stir the slurry into your soup while it’s simmering and let it thicken for a few minutes
- Top each bowl with your toppings and you’re all done!
For my Weight Watchers peeps, this recipe is 1 point per cup!
If you want to add roasted tomatoes, what I did was dice up 3 ripe tomatoes, drizzle with 1 1/2 teaspoons of oil, season with salt and pepper, and roast at 450 for 10-15 mins, flip/toss, and then another 10-15 until the tomatoes are deeply roasted, jammy, and a little charred in spots
- Serving Size: 1 cup
- Calories: 287
- Sugar: 3 g
- Sodium: 95 mg
- Fat: 4 g
- Carbohydrates: 49 g
- Fiber: 16 g
- Protein: 17 g
- Cholesterol: 0 mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!