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4.5 from 6 votes

30 Minute Black Bean Soup

Prep Time10 mins
Cook Time30 mins
Course: Soup
Cuisine: American
Keyword: 30 minutes, black beans, gluten-free, vegetarian
Servings: 6 servings
Calories: 432kcal


  • 2 tablespoon canola oil
  • 1 cup, chopped onion
  • 1 cup bell pepper, red
  • 2 cup diced tomatoes, canned
  • 3 clove garlic
  • 6 cup black beans, canned
  • 2 teaspoon cumin, ground
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 2 cup vegetable broth
  • 1/2 cup salsa
  • 1/2 cup cheddar cheese, shredded
  • 1 medium lime
  • 4 ounce tortilla chips


  • Warm the oil in a large, wide bottomed pot over medium heat for about 2 minutes. Add the onion, bell pepper, diced tomatoes, garlic, beans, cumin, chili pepper, and salt. Stir and let cook for about 5 minutes to soften slightly. Meanwhile, warm the stock in the microwave for about 1 minute. Add stock to the rest of the ingredients, turn the heat to high to bring just to a boil, then lower heat to medium-low. Let simmer for about 20-25 minutes, or until everything is soft.
  • Stir in the salsa and puree with an immersion blender. (Alternatively, you can puree in batches in a regular blender, taking precautions when working with a hot liquid.) Taste and add more salt if needed. Serve with shredded cheese, a squeeze of lime, and tortilla strips, as desired.


Calories: 432kcal | Carbohydrates: 64g | Protein: 20g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 1917mg | Fiber: 21g | Sugar: 7g