I had some issues with the accessibility of this post, so I am re-posting it. I hope you enjoy the recipe!
I have no idea how to make this Simple Black Bean Soup look appetizing.
You’ll just have to trust me on this one, okay?
So one thing I really miss living in China is canned foods such as beans and diced tomatoes. They sadly just aren’t a thing here. Therefore, whenever we eat beans or tomatoes it means I’ve either had to order cans of them from Taobao or cook/cut them myself.
I know there are far worst things in the world, but China, can we please just jump on the canned-foods-make-life-so-much-more-convenient-bandwagon?! Please?!
Maybe one day.
Anyways, the other week I decided to be all frugal and ordered a bunch of dried black beans off line so I could cook, bag and freeze them into 15 ounce amounts for later recipes. The black beans I ordered, though, must have been some weird variety, because they took forever to cook…as in 3 hours of boiling after soaking. I’m still glad I went through the processes because 1.) it confirmed that I want to get a pressure cooker and 2.) I had tons of black beans that I could use to make this Simple Black Bean Soup!
The thing I love most about this soup (other than it super simple to make…if you have access to canned beans and tomatoes) is that you can keep all of the beans whole and end up with a more densely textured soup or you can blend up 1/3 of the beans to make the soup a more creamy, uniform texture. Both taste amazing! The ingredients for this soup are so simple too. You probably have most of them already in your fridge or pantry.
Brett and I also loved this soup on top of salad, as a base for Mexican pizza and as a dip for my Homemade Whole Wheat Oatmeal Crackers.
If you give this delicious Simple Black Bean Soup a try, please let me know! Take a picture and tag #theconscientiouseater on Instagram or leave a comment below letting me know if you liked it!
- 2 medium onions, chopped
- 6 cloves garlic, minced or pressed
- 1 red chili, minced
- 14.5 ounces vegetable broth
- 1½ cup chopped tomatoes
- 2 tablespoons ketchup
- 1 tablespoon chili powder
- 4 (15½ ounce) cans black beans, drained and rinsed
- salt and black pepper to taste
- 1 bunch cilantro, chopped
- juice of 1 lemon
- Optional Garnishes: green onion, chill flakes, Sriracha, more cilantro
- In a large saucepan, sauté the chopped onion in water until softened and translucent.
- Add in the minced garlic and red chili and continue to cook about 2 more minutes.
- Stir in the vegetable broth, chopped tomatoes, ketchup, chili powder, black beans and salt and pepper to taste. Allow everything to cook for about 15 minutes, stirring occasionally.
- If desired, blend about ⅓ of the soup into a thick, creamy mixture and then stir it back in with the rest of the soup for a more uniform, creamy black bean soup. For a chunkier soup, leave everything as is.
- Before serving add in the chopped cilantro and lemon juice and more salt and pepper to taste.
- Garnish with green onion, chili flakes, Sriracha or whatever toppings your prefer.