Southwestern Black Bean Soup: Your Weeknight Hero

Black Bean soup garnished with sliced avocado, diced red onions, and cilantro leaves.

5 from 1 vote

Southwestern Black Bean Soup: Your Weeknight Hero

This spicy black bean soup has Southwestern flavors. It is quick, easy, and vegetarian. Top it with fresh garnishes for a tasty meal. We make it with canned beans, so it comes together in minutes.

Prep Time10

Cook Time15

Total Time25

Course: Hearty soup, Main Course, vegetable main

Cuisine: American

Servings: Servings

Calories: 271kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

1 ½ tablespoon canola oil
1 medium red onion chopped
1 ½ tablespoon chili powder
1 ½ teaspoon ground cumin
3 15- ounce cans of black beans rinsed (Total 45 oz. beans)
2 cups water
2 ½ cups chicken or vegetable stock or broth
¾ cup prepared salsa we like the spicy salsa but use whatever kind you prefer
¼ teaspoon salt
1 ½ tablespoon lime juice
6 tablespoons reduced-fat sour cream reduced-fat
4 tablespoons chopped fresh cilantro- divided
Fresh lime for squeezing and slicing optional
Extra chopped red onion for sprinkling on top optional

Instructions

Heat oil in a large Dutch oven or soup pot over medium heat.
Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes.
Stir in chili powder and cumin and cook for 1 minute more.
Add beans, water, chicken stock, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes.
Remove from the heat and stir in lime juice and 2 Tablespoons chopped cilantro.
Ladle half of the soup into a large heat-proof bowl.
Blend half of the soup using an immersion blender, or transfer it to a blender and puree it (be careful when pureeing hot liquids)
Stir the puree back into the soup pan and reheat.
Ladle into soup bowls and serve garnished with sour cream, cilantro, and sliced lime.

Notes

Tips:
Make Ahead: Cover and refrigerate for up to 3 days. Just before serving, garnish with sour cream and cilantro if desired.

If you have leftovers, pack them in individual serving containers for lunch the next day.

Freezing --here are a few things to keep in mind to maintain the best flavor and texture:

Cooling: Let the soup cool completely before freezing. This prevents ice crystals from forming and helps maintain its texture.
Storage Containers: Store food in airtight containers or freezer bags. If using bags, remove as much air as possible to prevent freezer burn.
Portioning: Consider freezing the soup in individual portions. This way, you can defrost only what you need without thawing the entire batch.
Texture consideration: While freezing won't drastically change the flavor, reheating may slightly alter the texture. The beans might become softer, but this is usually not too noticeable in a blended or chunky soup.
Reheating: To enjoy your frozen black bean soup, thaw it in the fridge overnight. Then, gently reheat it on the stove over medium heat, stirring frequently to ensure even heating. You may want to add a splash of broth or water during reheating to help restore some of the texture.

Nutrition