5-Ingredient Black Bean Soup

Name: 5-Ingredient Black Bean Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 2
Cuisine: american
Ingredients: 2 tablespoons (30 ml) extra-virgin olive oil; 1/2 small white or yellow onion, (2ounces; 57 g) finely chopped (1/2 cup chopped); 1 chipotle chile from 1 can of chipotles in adobo, finely chopped (1 tablespoon); 1 (15-ounce; 425 g) can black beans, undrained; 1 1/2 cups (360 ml) homemade chicken stock or vegetable stock or store-bought low-sodium chicken or vegetable broth, plus more as needed, divided; 1/2 teaspoon lime zest plus 1 tablespoon juice from 1 lime; 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; Lime wedges; Sour cream; Cilantro leaves; Sliced scallion; Crumbled cotija cheese

⏱ 25 mins 🍽 Serves 2 🌶 american 🏷 Main course

This streamlined recipe proves that a soup made with canned black beans can be both flavourful and luxurious. With a base of onion and smoky chipotle, it cooks quickly to a creamy consistency. The method involves a brief simmer before mashing some of the beans for texture. It's finished with a bright touch of lime and served with classic garnishes for a satisfying meal in about 25 minutes.

Ingredients

2 tablespoons (30 ml) extra-virgin olive oil
1/2 small white or yellow onion, (2ounces; 57 g) finely chopped (1/2 cup chopped)
1 chipotle chile from 1 can of chipotles in adobo, finely chopped (1 tablespoon)
1 (15-ounce; 425 g) can black beans, undrained
1 1/2 cups (360 ml) homemade chicken stock or vegetable stock or store-bought low-sodium chicken or vegetable broth, plus more as needed, divided
1/2 teaspoon lime zest plus 1 tablespoon juice from 1 lime
3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
Lime wedges
Sour cream
Cilantro leaves
Sliced scallion
Crumbled cotija cheese

Method

Warm the oil in a large saucepan until it shimmers. Cook the chopped onion, stirring now and then, until it just softens, about 5 minutes. Mix in the chopped chipotle chile and cook while stirring for about 1 minute until its aroma is released.
Add the entire can of black beans with their liquid, the lime zest and juice, salt, and 1 cup (240 ml) of the broth. Bring this to a simmer, then lower the heat. Cover the pan and let it cook without stirring for about 10 minutes so the flavours can combine and the soup thickens slightly.
Take off the lid and use a potato masher to crush roughly 3/4 of the beans. Turn the heat up and pour in the remaining 1/2 cup of broth. Keep cooking and stirring until the soup becomes creamy and thickens further, which will take 2 to 5 minutes. Add a little more broth at this stage if you prefer a thinner soup.
Ladle the hot soup into bowls. Offer lime wedges, sour cream, fresh cilantro, sliced scallion, or crumbled cotija cheese on the side for everyone to add as they like.

Nutrition (per serving)

Sodium1503000 mg

Recipe details

CategoryMain course

Cuisineamerican

AuthorLeah Colins