This soup is so so easy and comes together quickly. It is a great weeknight dinner and a great one for anyone who may not love soup or want soup for dinner. I served with quesadilla dippers which meant everyone had a part to fill up on. We topped it with cheese, salsa verde, and sour cream.
Soup is annoying to photograph – trust me that the flavor is fantastic. It is dairy-free and easy to be vegan, if needed.
Easy Black Bean Soup
Ingredients: (for 4 servings)
1/2 bell pepper, chopped
2 large carrots, chopped or grated
1, 29oz can black beans
2 cups broth (chicken, beef, vegetable)
1 garlic clove, minced
1/2 teaspoon ground cumin
toppings: shredded cheese, salsa, sour cream, hot sauce, guacamole, tortilla chips
In a large pot, cook the carrots and peppers in olive oil for about 7 minutes over medium heat until soft and mostly cooked through.
Add in the black beans, broth, garlic, and cumin. Stir well and cook for ~30 minutes over low heat.
Add half or 3/4 to a blender or food processor and carefully blend. Repeat in batches for the texture you prefer. (I blended almost all of it.)
Add more broth if desired. Serve with toppings as you like. Enjoy!
One kid ate mostly soup and no quesadilla and the other ate mostly quesadilla and only a few bites of soup. I blended it a lot but wonder if they would have been more into it with more recognizable beans since they really like them. Sour cream is a good way to mellow it out a bit.
Make it ahead of time, or make in smaller batches. It would be great alongside a taco feast and has chili-ish vibes with all the toppings.