ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Black Bean Soup

Yield Makes 6 servings
Prep: 20 min., Cook: 25 min.

Ingredients

  • 3 (15-ounce) cans black beans, undrained and divided
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 1 (14½-ounce) can chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon oregano leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarse grind black pepper
  • Toppings: salsa, shredded Mexican four-cheese blend, fresh cilantro sprigs

How to Make It

  1. Process 1 can of beans in a food processor or blender until smooth, stopping to scrape down sides. Drain second can of beans.

  2. Sauté onion and garlic in hot oil in a Dutch oven over medium heat 5 minutes or until tender. Stir in processed beans, drained beans, remaining can of undrained beans, broth, and next 5 ingredients.

  3. Bring to a boil; reduce heat, and simmer, stirring often, 15 minutes. Serve with desired toppings.