When you don’t feel like cooking, this is the recipe for you. You can get a warm, filling, perfectly-spiced bowl of soup on the table in 20 minutes, 1 pot, and very minimal effort. A little garlic and an onion, some tomato paste, broth, and ground cumin are all you need to turn a few cans of black beans into your new favorite busy weeknight meal.
Total Time
20min
4.6
10 Ratings
Author: SideChef
Servings:
6
Ingredients
•
2
Tbsp
Olive Oil
•
1
Medium
Yellow Onion
, diced
•
3
cloves
Garlic
, minced
•
4
Tbsp
Tomato Paste
•
1
tsp
Ground Cumin
•
3
cans
(15 oz)
Black Beans
•
2
cups
Vegetable Broth
Garnish
•
to taste
Chopped
Fresh Cilantro
•
to taste
Sour Cream
•
to taste
Hot Sauce
•
to taste
Diced
Avocados
(optional)
Cooking Instructions
1.
In a large pot, heat Olive Oil (2 Tbsp) over medium-high heat. Add Yellow Onion (1) and Garlic (3 cloves) and cook for 2-3 minutes, until the onions are turning translucent.
2.
Add Tomato Paste (4 Tbsp) and Ground Cumin (1 tsp). Cook, stirring for 1-2 more minutes.
3.
Add Black Beans (3 cans) and Vegetable Broth (2 cups). Bring to a boil then lower to a simmer and cook for 10 minutes (up to 30 minutes for deeper flavor), stirring occasionally.
4.
Use an immersion blender to puree the soup a few times. You don’t want to completely blend the soup, just thicken it up. You can also pour 1 cup into a blender and puree it, then return it to the pot.
5.
Serve garnished with Sour Cream (to taste), Fresh Cilantro (to taste), Avocados (to taste), and a dash of Hot Sauce (to taste). May also be served with tortilla chips.
Author's Notes
Yields 6-8 servings.
Nutrition Per Serving
CALORIES
352
FAT
5.5 g
PROTEIN
19.8 g
CARBS
57.8 g
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