20-Minute Black Bean Soup
When you don’t feel like cooking, this is the recipe for you. You can get a warm, filling, perfectly-spiced bowl of soup on the table in 20 minutes, 1 pot, and very minimal effort. A little garlic and an onion, some tomato paste, broth, and ground cumin are all you need to turn a few cans of black beans into your new favorite busy weeknight meal.
Ingredients
Cooking Instructions
step 1
In a large pot, heat Olive Oil (2 Tbsp) over medium-high heat. Add Yellow Onion (1) and Garlic (3 cloves) and cook for 2-3 minutes, until the onions are turning translucent.
step 2
Add Tomato Paste (4 Tbsp) and Ground Cumin (1 tsp). Cook, stirring for 1-2 more minutes.
step 3
Add Black Beans (3 cans) and Vegetable Broth (2 cups). Bring to a boil then lower to a simmer and cook for 10 minutes (up to 30 minutes for deeper flavor), stirring occasionally.
step 4
Use an immersion blender to puree the soup a few times. You don’t want to completely blend the soup, just thicken it up. You can also pour 1 cup into a blender and puree it, then return it to the pot.
step 5
Serve garnished with Sour Cream (to taste), Fresh Cilantro (to taste), Avocados (to taste), and a dash of Hot Sauce (to taste). May also be served with tortilla chips.