Whoever invented or came up with the idea to can cooked beans is totally my hero! I don’t mind cooking dry beans, it just takes so much longer.
But armed with a can of ranch style black beans, I can make myself some soup in as little as twenty minutes. It’s amazing! On a related note, I might be easily amazed.
And we’ve got lots of 30-minute meals like this one, so stock up on ideas for easy mealtimes!
One thing that’s a little bit different about this soup is the addition of carrots. Carrots and black beans? Yes. Do it. It’s delicious.
In truth, I’ve been putting carrots in most soups lately. I just love how they soften and take on the flavor of the soup during cooking. Makes them a perfect soup veggie if you ask me.
Easy Black Bean Soup, serves 2-3.
1 15 oz can ranch style black beans
3 oz carrots, chopped
3 cloves of garlic, minced
1/2 red onion, finely chopped
1 tablespoon olive oil
1 1/2 cups vegetable stock
cayenne
cumin
salt
pepper
sour cream, cheese and cilantro for garnish
First, chop up the carrots, garlic and onion. In a medium sized pot, cook the vegetables in the olive oil over medium heat for 3-4 minutes. While they are cooking, season with cayenne, cumin, salt and pepper.
You’ll note I didn’t add any amounts to these and that’s because it’s a very small amount you’re going for here. Keep in mind you can add more of any of these to the soup later.
Add the stock and cook for another 3-4 minutes until the carrots begin to soften. Then stir in the beans. Cook until everything is nice and hot. Taste and add more spices or salt as needed.
Garnish with sour cream, cheese and cilantro. Eat under a cozy blanket and watch TV. Oh yes, I know what happens at your house during dinner time, and that’s because that’s exactly what happens at our house. 🙂 Enjoy! xo. Emma
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Ingredients
- 1 15 oz. can ranch style black beans
- 3 oz carrots (chopped)
- 3 cloves of garlic (minced)
- ½ red onion (finely chopped)
- 1 tablespoon olive oil
- 1 ½ cups vegetable stock
- cayenne
- cumin
- salt
- pepper
- sour cream (cheese and cilantro for garnish)
Instructions
- First chop up the carrots, garlic and onion. In a medium sized pot, cook the vegetables in the olive oil over medium heat for 3-4 minutes. While they are cooking, season with cayenne, cumin, salt and pepper. You'll note I didn't add any amounts to these and that's because it's a very small amount you're going for here. Keep in mind you can add more of any of these to the soup later.
- Add the stock and cook for another 3-4 minutes until the carrots begin to soften. Then stir in the beans. Cook until everything is nice and hot. Taste and add more spices or salt as needed. Garnish with sour cream, cheese and cilantro.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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Absolutely delicious!!! I tried this recipe because it is simple and I needed a fast dinner, not necessarily because I love bean soup. But my entire family loved it!! Super tasty. I doubled the recipe and I only had plain black beans, so I added 1tsp chili powder, 1tsp cumin, and 1tsp salt. I sautéed the veggies in my Instant Pot and cooked for 6mins. Perfection! Thanks for the easy meal, you saved me from a night of fast food!
Ooh, this looks so easy and delicious! I’m all for quick meals these days. Thanks for the recipe!
Adding beans to the soup is a good idea to get the protein on a vegetarian diet.
One more thing to add is half a teaspoon of turmeric powder. Blends in easily to the taste and the benefits are endless.
You can also try soaking your dry beans the night before cooking! 🙂
Have you ever tried a pressure cooker? I am a Brazilian and as any good Brazilian will tell you, one cannot live without a pressure cooker! For black beans that have been soaking overnight, it takes about 20 minutes to cook them in a pressure cooker and you don’t need to drain them! The liquid makes quite a tasty broth for the soup plus you will keep the all of that good-for-you iron from the beans. Anyways, it is an idea for future reference!
I have one concept; if it’s food I’ll eat it x.
jeansandmacaroons.blogspot.com
Made this last night and it came out great! So easy and I was able to just use stuff we had in the pantry. Thanks for sharing the recipe 😀
Yeah, it´s a shame the bean cans are lined with plastic that goes in to the food though. Better to cook your own beans and freeze in portions 🙂
This looks like it would be great for the weather we are having in the UK right now!
http://charlottesophiaroberts.blogspot.co.uk
I love a good black bean soup – thanks for sharing this!
My recent favourite is to add quinoa to the broth for a richer, more filling meal. I have it with baked tortilla chips and fresh avocado on the side. So delicious!
Rita
http://heyrita.co.uk
Awesome! Thank you! I was already cooking this soup last night when I posted my question so I just drained the beans halfway to be safe and the soup turned out amazing! This soup is delicious! I used a little over 1/4 tsp of cumin, an 1/8 tsp of cayenne and a few pinches of salt and pepper as my measurements. I will definitely be making this soup again in the future!
Thanks for sharing! I think, I will re-cook it – but with dry beans. Canned black beans are hard to find in my country.
I make something similar called Taco Soup but it includes ground beef(or Turkey) but this is a nice meatless alternative. I’ll be making this soon.
I posted a similar recipe for my black bean soup just last week. Very similar, but I tend to top mine with tortilla strips. Yum!
My recipe can be found here: http://apaperarrow.blogspot.com/2015/01/black-bean-soup.html
Black eyed peas are good luck. ?
Hi Deanna! You don’t need to drain them. 🙂 -Jacki
Hi Brianne! You don’t need to drain them 🙂 -Jacki
I love me some soup on these chilly days! And black bean soup is SOO yummy.
<3 dani
http://streetcredfood.blogspot.com
I have tried so many new soup recipes this winter and this one is being added to the list. {And that stock you happen to use is so my favorite!} Thanks so much! Pinning now! xo
yum! this sounds great!
xx nikki
www.dream-in-neon.com