Southwestern-inspired · soup
30-Minute Black Bean Soup
Canned black beans, tomatoes, cumin, and lime make a fast pantry soup with a thick, spoonable texture.
Total time30 min
Hands-on15 min
Cleanuplow
Serves6
Cook
Make dinner
- 01
Heat oil in a Dutch oven. Cook onion with 1/2 teaspoon salt for 6 minutes. Add garlic and cumin for 30 seconds.
- 02
Add black beans, tomatoes, and broth. Simmer for 15 minutes.
- 03
Blend about half the soup with an immersion blender, leaving some beans whole.
- 04
Finish with lime juice and serve with cilantro or avocado.
Make it work
Useful swaps
- Pinto beans can replace half the black beans.
- Add frozen corn during the final 5 minutes.
Why this is a good weeknight call
Only 15 minutes are hands-on. It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
