American · easy
Black Bean Soup
Black beans simmered with onion, garlic, cumin, and smoked paprika until thick and smoky. This is a complete vegetarian dinner that costs almost nothing and tastes like it was made by someone who knows what they're doing. Serve with rice or cornbread. Freezes perfectly.
- 38 min
- Total
- 4
- Serves
- $4.50
- Est. cost
- 290
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Gluten-free
- Vegan
- Dairy-free
- Meatless
Parent noteMild and savory without heat. Serve toppings on the side; kids can add what they want. The partial blending makes the texture smooth enough for reluctant eaters. Contains no top allergens unless you add sour cream.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Black Beans, canned (15 oz each)3 cans
- Chicken or Vegetable Broth2 cups
- Yellow Onion, diced1 medium
- Green Bell Pepper, diced1 medium
- Garlic, minced4 cloves
- Ground Cumin1 1/2 tsp
- Smoked Paprika1 tsp
- Lime1
Method
- 01
Heat olive oil in a large pot over medium heat. Cook diced onion and bell pepper until softened, about 5 minutes.
- 02
Add garlic, cumin, smoked paprika, and oregano. Cook 1 minute, stirring constantly.
- 03
Add black beans (with their liquid), chicken or vegetable broth, and bay leaf. Stir.
- 04
Bring to a boil, reduce heat, and simmer 20 minutes.
- 05
Use a potato masher or immersion blender to partially mash about a third of the beans, creating a thick and creamy texture while keeping chunks.
- 06
Remove bay leaf. Season with salt and a squeeze of lime. Serve with sour cream, shredded cheese, and cilantro on the side.
- 290
- Calories
- 14g
- Protein
- 44g
- Carbs
- 7g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
