Soup season is here, and my family loves cozying up with a warm, comforting bowl when the weather turns chilly. For me, the best part is whipping up a flavorful, nutritious soup in just 15 minutes!
My kids adore black beans in any form, and this quick soup, seasoned with toasty cumin, bright coriander, and a hint of chili powder, is a favorite. We enjoyed it for dinner earlier this week, and my older daughter even asked for the leftovers as her afternoon snack the next day—now that’s a win!
The prep is minimal: just chop some garlic and onion (or use pre-chopped versions to save time). Jarred garlic or frozen garlic cubes work well, and pre-chopped onions are widely available in grocery stores.
To make the soup, sauté the garlic and onion, then toast the spices for about 30 seconds to unlock their flavor—this step is crucial for such a quick recipe. Add the remaining ingredients, simmer for a few minutes, and you’re done!
Why This Soup Works
The beauty of this recipe lies in its simplicity. The only prep required is chopping garlic and onion, but you can save even more time by using pre-chopped garlic (like jarred or frozen cubes) or store-bought pre-chopped onions.
To make the soup, start by sautéing the garlic and onions, then toast the spices for 30 seconds to unlock their full flavor. This step is crucial for building depth in such a quick recipe. After that, just add the remaining ingredients, let it simmer for a few minutes, and you’re done!
Ingredients Overview:
- Aromatics & Spices: Olive oil, garlic, onion, cumin, coriander, chili powder.
- Canned Staples: Black beans (with liquid), fire-roasted diced tomatoes (with liquid).
- Liquid Base: 1 cup vegetable or chicken broth.
- Toppings (optional): Sour cream, cilantro, jalapeños, pickled onions, lime, tortilla chips.
How To Make My 15-Minute Black Bean Soup
Step 1: Sauté Aromatics
Heat olive oil in a pot over medium heat. Add chopped garlic and sauté until fragrant, about 30 seconds. Toss in the chopped onion and cook for 3 minutes until softened.
Step 2: Toast the Spices
Stir in ground cumin, coriander, and chili powder. Toast the spices for 30 seconds, stirring constantly, to release their aroma and deepen the flavor.
Step 3: Add Canned Ingredients
Pour in the black beans (with their liquid) and fire-roasted tomatoes (with their liquid). Add 1 cup of vegetable or chicken broth, then stir to combine.
Step 4: Simmer & Season
Bring the soup to a boil, then reduce the heat to medium-low. Let it simmer for 5 minutes to meld the flavors. Taste and add salt if needed.
Step 5: Blend & Serve
Use an immersion blender to blend the soup to your desired consistency—chunky, partially blended, or smooth. Ladle into bowls, add toppings, and serve immediately.
Tips for a Flavorful but Fast Soup
- Fire-Roasted Tomatoes: A can of fire-roasted tomatoes, especially the kind with green chiles, adds a smoky, tangy kick. Don’t drain them—the liquid enhances the soup’s flavor and texture.
- Bean Liquid: I don’t drain the black beans either. The starchy liquid adds body and a velvety richness to the soup. Just adjust the salt based on the sodium content of your beans.
- Broth Hack: If you’re using broth concentrate (like Better Than Bouillon), double the amount suggested to make one cup of broth and skip adding extra salt. This trick gives the soup a slow-simmered depth of flavor.
Frequently Asked Questions (FAQs)
1. Can I make this soup ahead of time?
Yes! Store it in the fridge for up to 3 days or freeze for up to 3 months. Reheat on the stovetop or microwave, adding a splash of broth if needed.
2. Is this soup vegan?
It can be! Use vegetable broth and skip dairy toppings like sour cream. Swap in vegan yogurt or avocado for a creamy alternative.
3. Can I use dried beans instead of canned?
Yes, but cook them separately first. Soak and cook 1 cup of dried black beans until tender, then use them in place of canned beans. Adjust the liquid as needed.
4. How can I make it spicier?
Add extra chili powder, a pinch of cayenne, or a diced fresh jalapeño when sautéing the onions. Top with extra jalapeños or hot sauce for more heat.
Serving & Storing
- Serve the soup chunky, partially blended, or fully blended—it’s delicious any way!
- Top it with your favorite chili or tortilla soup toppings: sour cream, cheese, cilantro, lime, jalapeños, pickled onions, or tortilla chips.
- Store leftovers in a tightly sealed container in the fridge for up to 3 days or freeze for up to 3 months. I freeze individual portions in Souper Cubes or small containers and thaw overnight before reheating.
This soup is a lifesaver for busy days and a guaranteed crowd-pleaser. Enjoy!
Conclusion
This 15-minute black bean soup is a lifesaver for busy days, offering a quick, flavorful, and nutritious meal that’s perfect for chilly weather. With minimal prep and simple ingredients, it’s a versatile dish that can be customized to suit your taste—whether you prefer it chunky, smooth, or somewhere in between. The blend of spices, fire-roasted tomatoes, and creamy black beans creates a comforting bowl that feels like it simmered for hours.
What makes this soup even better is its adaptability. You can easily tweak the spice level, swap in different beans, or experiment with toppings to make it your own. Plus, it’s a great way to use pantry staples, making it a reliable go-to when you need something hearty and satisfying in a pinch.
Whether you’re serving it for dinner, packing leftovers for lunch, or freezing portions for later, this soup is a crowd-pleaser that delivers both convenience and comfort. Pair it with your favorite toppings, and enjoy a meal that’s as easy to make as it is delicious!
Follow Ava Foodie for more quick, tasty recipes and tips to simplify your cooking routine!
