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bowl of black bean soup

Black Bean Soup

An easy, quick soup for lunch or dinner.
Course Dinner, Lunch, Soup
Cuisine Southwestern
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 cups
Author Sally Welsh

Ingredients

  • 2 cans black beans
  • 2 cans mild mexican tomatoes with chilis
  • 2 cans refried beans
  • 1 box 32 ounces chicken or vegetable broth or less.
  • 1 cup frozen corn kernels thawed
  • 1 diced onion
  • 3-5 bay leaves
  • 2 teaspoons cumin
  • 1/2 teaspoon dried thyme
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons minced garlic
  • 2 teaspoons olive oil

Instructions

  1. In large pot (6 quart), add olive oil. Add diced onion and cook over low/medium heat until tender. Add 2 cups of the broth and the 2 cans of refried beans. Stir/whisk until the refried beans have thinned out in the broth. Add black beans, tomatoes, corn, cumin, vinegar, garlic, and thyme. Stir until well combined. Add the remaining broth until soup is to your desired thickness. Add bay leaves, bring soup to simmer and simmer for 30 minutes. Do not eat bay leaves(remove whole bay leaves before serving)

  2. Serve with: all optional of course
  3. Sour cream ( I use plain greek yogurt as a sub for this)
  4. Shredded cheese
  5. Minced cilantro

  6. Tortilla chips

  7. If you have carnivors in your house you can also add chicken for a non-vegetarian version. If you wanted to change the recipe to incorporate raw chicken, you cook the onions and the chicken together until onions are tender and the chicken is fully cooked and then add the rest of the ingredients

  8. This recipe is also easily cut in 1/2 for a quick easy dinner for 2.