30 Minute Black Bean Soup

1 Freestyle SmartPoint per cup of soup!


  • 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


  1. Heat your oil in a pot over medium high heat. Add your onions, garlic, and jalapeno and season with salt and pepper
  2. When soft, add your cilantro, lime juice, and cumin. Stir to combine and let cook for about a minute
  3. Add your black beans and veggie stock. Season with salt and pepper
  4. Bring to a simmer and simmer, covered, for 15 minutes, stirring occasionally
  5. Puree about half the soup (about 2-3 cups) in a blender and add it back to the pot
  6. 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
  7. 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