Quick and Easy Black Bean Soup
This Quick and Easy Black Bean Soup can be made from ingredients in your pantry, so it's perfect for a fast, vegetarian weeknight meal. Topped with crunchy tortilla chips, it's over-the-top delicious!
I just received my latest Degustabox, a surprise subscription food box company based in Barcelona. They've recently launched in the United States and I'm lucky enough to receive my very own box of goodies each month. If you follow us on Instagram, you've already had a sneak peek at what I found in this month's box.
So much yummy stuff, am I right? My son was super psyched about the Beanitos bean chips, which he loves (full disclosure: he was very excited about those Haribo gummies.). So, I knew I wanted to use those in a recipe...and it was a chilly, fall day so I knew I wanted to make soup...and that's how I came up with my Quick and Easy Black Bean Soup!
Before we get to that, I also had to whip up a little something with those olives and that balsamic glaze...
This was a super simple salad: a pint of grape tomatoes, halved; the cute little package of Oloves Basil & Garlic Olives; a beautiful, fresh burrata cheese; a bit of extra virgin olive oil and a generous drizzle of Ponti balsamic. Plus, some sea salt and freshly-cracked black pepper. Deliciozo!
- 1 Tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 1/2 cups vegetable stock
- 1 (14.5-ounces) can diced tomatoes
- 2 (14.5-ounces) cans black beans, rinsed and drained
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne
- 1/2 cup frozen corn
- salt, to taste
- Tabasco or other hot sauce, to taste
- sour cream
- fresh lime for juice and zest
- crushed Beanitos Hint of Lime tortilla chips
Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes, until the onion becomes translucent. Stir in the garlic and cook for 2 to 3 minutes. Add stock and turn heat to medium-high. Stir in chili powder, cumin, and salt. Add black beans and tomatoes.
Simmer on medium-low, stirring occasionally, for about 20 minutes. While it's cooking, use an immersion blender to mash about half the beans and most of the tomatoes. Toss in some frozen corn, and heat through. Add hot sauce, if using, to taste.
Ladle the soup into serving bowls. Top each with a squeeze of lime juice, a dollop of sour cream, a sprinkle of lime zest, and crushed tortilla chips. Serve immediately.
If you're interested in trying Degustabox, check out their website or follow them on Instagram. If you sign up to receive your own Degustabox through one of our links, I'll receive a referral fee and you'll help to support this blog!
Check out just some of my other Degustabox-inspired recipes: