Black Bean Soup is not only delicious, but it’s healthy too! Making this recipe does not take long because you can use canned black beans and prepared broth. A layer of smokiness comes from the addition of minced chipotle pepper to the soup.
Serve black bean soup with rice and a colorful salad for a well-balanced meal.
What’s so great about black beans?
Black beans are a powerhouse of nutrition, containing antioxidants and fiber to protect your body from harmful toxins. A diet rich in beans may reduce the risk for serious medical conditions such as cardiovascular disease or diabetes.
Plus, they’re pretty darn delicious, too, when cooked and seasoned well.
How To Make Black Bean Soup
For this tasty soup recipe, you need the following ingredients:
- 60 ounces black beans (4 – 15 ounce cans)
- 4 cups vegetable broth or chicken broth
- 2-3 tbsp minced canned chipotle chile in adobo sauce
- ½ cup plain Greek yogurt or sour cream
- 1 tsp grated lime zest plus lime wedges for serving
- salt and pepper to taste
Directions
Pour the cans of beans and their liquid, broth, and chipotle into a Dutch oven. Bring the soup mixture to a boil and then reduce the heat to medium-low. Cover and simmer, stirring occasionally, until the beans begin to break down – it should take around 20 to 25 minutes.
Take a potato masher and coarsely mash the beans in the pot.
Stir in yogurt or sour cream and lime zest and then season with salt and pepper to taste. Serve with lime wedges.
My tip: If you like soup on the thicker side, cut the amount of broth in half – only use 2 cups. If that seems too thick, you can always add more broth.
Hungry for more soup recipes? Check these other tasty recipes at Southern Kissed:
Black Bean Soup
Ingredients
- 60 ounces black beans (4 – 15 ounce cans, undrained)
- 4 cups vegetable broth or chicken broth
- 2-3 tablespoon minced canned chipotle chile in adobo sauce
- ½ cup plain Greek yogurt or sour cream
- 1 teaspoon grated lime zest plus lime wedges for serving
- salt to taste
- pepper to taste
Instructions
- Bring beans and their liquid, broth, and chipotle to boil in Dutch oven. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until beans begin to break down, 20 to 25 minutes. Using potato masher, coarsely mash peans in pot. Adjust consistency with extra hot water as needed.
- Stir in yogurt and lime zest and season with salt and pepper to taste. Serve with lime wedges.
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Nutrition
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