Name: 20 Minute Black Bean Soup Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 medium onion; 4 cloves garlic; 14.5 oz garlic fire roasted tomatoes; 15 oz black beans; 14.5 oz low sodium vegetable broth; 4 oz green chilies; 1 cup frozen corn; 1½ tsp cumin; ½ tsp chili powder; 1 tbsp lime juice; cilantro

How To Make 20 Minute Black Bean Soup

Warm up those cold wintry days with this vegetarian black bean soup. This hearty dish is also filled with corn, tomatoes, chili, and herbs and spices.

Preparation: 5 minutes

Cooking: 15 minutes

Total: 20 minutes

Serves:

Ingredients

1tbspolive oil
1onion,medium, diced
4clovesgarlic,minced
14½oztomatoes,(1 can), garlic fire roasted, diced
15ozblack beans,(4 cans), 2 cans undrained, 2 cans drained and rinsed
14.5ozlow sodium vegetable broth,(2 cans)
4ozgreen chilies,(1 can), diced
1cupcorn,frozen, thawed
1½tspcumin
½tspchili powder
1tbsplime juice,fresh squeezed
cilantro,fresh chopped, for serving, if desired

Instructions

Add two cans of undrained black beans to a food processor and pulse until thickened. Set aside.
Heat oil in a large dutch oven or pot.
Stir in onion and sauté for 3 to 4 minutes.
Add in garlic and cook for an additional minute.
Stir in the tomatoes, all of the black beans, broth, green chilies, corn, cumin and chili powder.
Bring to a simmer and cook for 10 to 15 minutes.
If the soup is too thick add more broth. If you would like it thicker puree some of the soup in a blender or food processor.
Take off of the heat and stir in fresh squeeze lime juice.
Season with salt and pepper to taste.
Serve immediately with fresh chopped cilantro for serving.