Easy Black Bean Soup
With canned black beans at the ready, this hearty soup cooks in just 15 minutes. Don’t skip the dollop of plain yogurt at the end – it is essential for adding creaminess and balancing the dish.
Active time
5 minutesTotal time
20 minutesYield
4 servingsServing Size
1/4 recipeNutrition
Share This
Ingredients
- 3 (15-ounce) cans black beans, no-salt-added
- 1 tablespoon tomato paste
- 3 cups low sodium vegetable broth, divided
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup plain Greek yogurt
Instructions
- Blend 2 cans of the beans with the tomato paste and 1 cup of vegetable broth until the beans are broken down into a thick (but not necessarily smooth) paste.
- Heat a large pot over medium-high heat. Add the bean paste, remaining black beans, and remaining broth, and stir to combine. Add the cumin, oregano, salt, and pepper and let simmer for about 15 minutes, until fully warmed through and slightly reduced.
- Ladle into 4 bowls and top each serving with 1 tablespoon of plain Greek yogurt.
An Oldways recipe, courtesy of Kelly Toups
Nutrition
Calories: 300Total Fat: 2.5g
Saturated Fat: 0g
Sodium: 430mg
Carbohydrate: 48g
Fiber: 16g
Total Sugar: 2g
Added Sugar: 0g
Protein: 19g
How'd it Taste?
Review this Recipe