30-Minute Black Bean Soup

An easy and filling weeknight dinner that comes together quickly with ingredients you already have in your pantry.

30-Minute Black Bean Soup
Servings 4
Difficulty Medium

Ingredients

Instructions

  1. 1

    Heat vegetable oil in a large saucepan over medium-high heat until shimmering. Add peppers and onions and cook, stirring frequently, until softened but not browned, about 3 minutes. Add garlic, jalapeño, cumin, and dried chili flakes and cook, stirring constantly until fragrant, about 1 minute. Add chipotle and adobo sauce (if using) and stir to combine. Add chicken broth, beans and their liquid, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a bare simmer, cover and cook for 15 minutes.

  2. 2

    Discard the bay leaves. Use a hand blender to roughly puree part of the beans until desired consistency is reached. Alternatively, transfer 2 cups of soup to a blender or food processor and process until smooth (start on low speed and increase to high to prevent blender blow-out). Return to the soup and stir to combine. Season to taste with salt.

  3. 3

    Ladle soup into individual serving bowls and serve immediately with cilantro leaves, sour cream, diced avocado, and diced red onion (as desired).