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–+ servings
Overhead shot of bowl of black bean soup
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5 from 2 votes

Quick & Creamy Black Bean Soup

This quick & creamy black bean soup comes together in less than 30 minutes making it the perfect warm-up for a cold winter day!
Prep Time5 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soups & Chilis
Cuisine: Mexican
Keyword: black bean recipes, Winter soups
Servings: 3 cups
Calories: 332kcal
Author: Kathryn | Urban Foodie Kitchen

Ingredients

  • 1 tablespoon olive oil
  • ⅓ cup diced red onion
  • 1 garlic clove minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground chipotle pepper
  • 2 ½ cups vegetable broth
  • 2 15 ounce cans black beans drained and rinsed
  • 2 tablespoons cilantro leaves chopped
  • 1 tablespoon fresh lime juice
  • ¼ cup pico de gallo for topping

Instructions

  • Saute the veggies. Heat oil in a large stockpot over medium heat. Add onions and sauté for 2 minutes. Add garlic and cook for an additional minute. Add spices and cook until fragrant; about 1 minute.
  • Cook the beans. Add broth and increase heat to medium-high. Bring to a boil then add black beans. Reduce heat, cover and simmer for 15 minutes.
  • Puree. Remove pan from heat and let cool for about 5 minutes. Using an immersion blender, puree until just slightly chunky. Stir in lime juice and cilantro.
  • Serve. Top with pico de gallo and serve immediately.

Notes

After cooling, the soup can be kept in the refrigerator for a few days.

Nutrition

Serving: 1.5 cups | Calories: 332kcal