Recipe: Way Too Easy Black Bean Soup

Dinner Recipes, Quick + Easy Meal Recipes, Soups + Stew Recipes, Vegetarian Recipes

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Buying groceries is a stressful job. I love trying out new recipes with exotic ingredients, but often times I’m left with a drawer full of half-used vegetables and other perishables. Soup is a stress-free meal because, while on the outside it looks complicated, it is extremely easy to make and actually hard to mess up. The other day I raided my kitchen and found half a carrot, half of a yellow onion and a can of black beans that needed to be used. Once again I turned to Google for ideas on easy black bean soup recipes and, after tweaking the soup to my liking, I came up with this.

Total Time: 20 minutes

Yield: 2 serving(s)

Ingredients

  • 1/2 of a yellow onion, diced
  • 1 tablespoon olive oil
  • 2 tablespoons cilantro, chopped
  • 1 teaspoon cumin
  • 15 oz. can of black beans, drained
  • 1/2 cup of your favorite salsa
  • 3/4 cup vegetable stock
  • Lime juice, to taste
  • Sour cream, for garnish

Directions

  1. In a medium saucepan, add the olive oil and yellow onion over medium-high heat, stirring until translucent (about 5 minutes).
  2. Add cumin and cilantro to mixture and stir until fragrant (about 30 seconds).
  3. Add black beans, salsa and vegetable stock to mixture and reduce heat to medium-low. Cover and simmer for about 10-15 minutes.
  4. In a blender or with an immersion blender, emulsify the soup to the smoothness of your liking (or leave it as is).
  5. Add a squirt of lime juice and stir in.
  6. Top with sour cream.

Nutrition Information Per Serving

Serving Size: Serves 2

Cal: 373 Carb: 114 Fat: 16 Protein: 41

*Add extra vegetable stock if the soup is too thick.

From the kitchen of:

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