It’s easy to make with pantry staples, including canned black beans, crushed tomatoes, and warming dry spices. That said, this canned black bean soup recipe is my take on a classic! Throughout parts of Latin America, where black beans are a dietary staple, you will find various versions of black bean soup either served on its own or poured over rice for a filling main course. Top it with avocado, onion, cilantro, and lime for a Latin American-inspired twist everyone will love! Made with canned black beans, vibrant veggies, and cozy spices, it’s chock-full of flavor and delicious textures. I’ll take any excuse to eat more of those.This fiber-packed Canned Black Bean Soup is hearty, filling, and on the table in 45 minutes. I like to add fresh squeezed lime juice, avocado, diced tomato and cilantro.
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Feel free to add your favorite spices that you have on hand too! I also like to stir-in a teaspoon of chipotle powder for a slightly smoky heat.Pick the level of heat for your salsa (mild, medium or hot) that you would like for the soup.I always try to avoid any with added sugar or preservatives. Be sure to choose a quality salsa as it lends the majority of the flavor in this recipe.I recommend using BPA-free canned beans whenever possible.Plus, you’ll get free recipes, win-win! Visit to learn more. Not only will it help reduce your carbon footprint but it’s also beneficial for your overall health. I created this recipe in partnership with USA Pulses and Pulse Canada in hopes that it will inspire you to join me in taking the Pulse Pledge – a commitment to eat pulses at least once per week for 10 weeks. Examples of pulses include dry peas, lentils, beans, and chickpeas. I don’t care how simple it is as long as it tastes good and I’m getting the nutrition I need.īeans make that easy to do because they’re not only affordable but they’re also a significant source of protein, fiber, and iron. Because of their awesome nutritional profile and the fact that they’re drought-resistant, making them a sustainable and environmentally friendly option, the United Nations has chosen 2016 to be the International Year of Pulses. I know some of the sophisticated culinary peeps out there are probably snickering at this recipe but I’m okay with that. This 5-Ingredient Black Bean Soup is the answer, my friends. Sometimes I just need something I can throw together with whatever I have in my pantry and it not require any chopping or standing around in the kitchen. I will be soon though because #winteriscoming The second one is easier but it requires me digging the slow cooker out from underneath my bathroom cabinets which I’m not quite ready for yet. Well the first one I shared is my all-time favorite but it’s not the easiest to make. You might be wondering why on earth I’m posting a third black bean soup recipe. The two recipes I already have on my site should be evidence enough. I know you can’t see it but I promise you my hand’s raised high.
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Gluten-free, Grain-Free, Nut-free, Vegan 44ĥ-Ingredient Black Bean Soup- you won’t believe how easy this soup is to make! Just 15 minutes is all you need for a quick and healthy meal that’s packed full of protein and antioxidants! (vegan + gluten-free)
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