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.
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
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.
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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- 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
- 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
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.