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5 from 1 vote

30 MINUTE BLACK BEAN SOUP

Want a filling dinner recipe that’s easy enough for a week night, but feels special enough for a weekend? Allow me to introduce you to our 30 MINUTE BLACK BEAN SOUP. Now, if you have more time at home and want to use dried black beans (which doesn’t add to the hands-on time and is my personal fave), I’ll include the option for that. 
Cook Time :30 minutes

YOU'LL NEED:

  • 1 tbsp extra-virgin olive oil
  • 4 cloves garlic, minced
  • 2 shallots, diced (can sub with 1 onion)
  • 3 black beans (with liquids)
  • 4 cups chicken broth
  • 1 bunch cilantro (chop for topping but reserve 6-10 stems for simmering)
  • 2 juiced (plus more for garnish)
  • 1 tbsp chili powder
  • 1/2 tbsp chili powder
  • Salt and pepper, to taste
  • TOPPINGSwe love having cotija cheese, sour cream, chopped avocado, sliced jalapeno, pico de gallo, cherry tomatoes halved, lots of cilantro, fried eggs, and tortilla chips!

HERE'S HOW:

  • In a large pot or dutch oven (our fave), warm olive oil over medium-high heat. Add garlic and onion and sauté until softened. Add cans of black beans, including their liquid, and the chicken broth.*
  • Add 6 to 10 stems of cilantro, chili powder, cumin, and juice from both limes. Stir to combine and bring to a boil. Reduce heat and let simmer for 15 to 20 minutes. Add salt and pepper to taste.
  • Remove Cilantro stems, dish, and add toppings!