Black Bean Soup

Name: Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: 2 tablespoons vegetable oil; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 4 garlic cloves, peeled and minced; 1 teaspoon dried basil; 1 teaspoon dried oregano; 2 teaspoons chili powder; 3 cans low-sodium black beans (14.5 ounces each), drained and rinsed; 8 cups water; 1 low-sodium vegetable bouillon cube; 1 lime, juiced; Plain low-fat yogurt for serving (optional)

Recipe GLPRcbc99fd53ce566

Soup

45 min

320 cal

Servings: 5

Stovetop

SNAP eligible

A hearty and warming black bean soup made with sautéed aromatics, aromatic herbs, and tender black beans simmered in a flavorful broth. This versatile soup can be served as-is for a chunky texture or blended smooth for a creamier consistency. Optional garnish with a dollop of plain yogurt adds richness.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

2 tablespoons vegetable oil

1 onion, chopped

2 carrots, diced

2 celery stalks, diced

4 garlic cloves, peeled and minced

1 teaspoon dried basil

1 teaspoon dried oregano

2 teaspoons chili powder

3 cans low-sodium black beans (14.5 ounces each), drained and rinsed

8 cups water

1 low-sodium vegetable bouillon cube

1 lime, juiced

Plain low-fat yogurt for serving (optional)

Directions

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to let it burn.
Add the dried basil, dried oregano, and chili powder. Stir well and cook for about 1 minute to toast the spices and release their flavors.
Pour in the 8 cups of water and add the vegetable bouillon cube. Bring the mixture to a simmer, stirring occasionally until the bouillon cube dissolves completely.
Add the drained and rinsed black beans to the pot. Stir to combine, then allow the soup to simmer for 15-20 minutes, allowing the flavors to meld and the beans to heat through.
Stir in the fresh lime juice and taste the soup. Adjust seasoning with additional chili powder, salt, and pepper to your preference.
For a chunky soup, serve immediately. For a smooth, creamy texture: allow the soup to cool for about 20 minutes, then carefully transfer 2 cups of soup at a time to a blender. Place the blender lid on halfway to allow steam to escape, and blend until completely smooth. Transfer each batch to a large container. Repeat with remaining soup until all is blended.
Ladle soup into bowls and serve hot. Top with a dollop of plain low-fat yogurt if desired.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is stocked at Harris Teeter, Food Lion, Walmart, or ALDI, making this a one-stop shop. At roughly $0.70 per serving, the cost is driven mostly by the black beans and onion; dried beans would cut it further, but canned works fine here. The 45-minute time is honest for this method, though if using dried beans the real time jumps to 90 minutes plus soaking. The recipe feeds a family well, reheats cleanly, and the yogurt dollop is a nice touch that lifts what could be plain weeknight fare.