Go Back
Mandy

Tomato Black Bean Soup

A hearty, partly blended soup of black beans and diced tomatoes warmed with cumin, chili powder and a pinch of cayenne.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Soup
Cuisine: Southwestern
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1/2 red onion finely diced
  • 2 to 3 garlic cloves crushed
  • 2 cans (15 oz) black beans rinsed
  • 2 cans (15 oz) diced tomatoes liquid included
  • 1 tsp oregano
  • 1 tsp parsley
  • 1/4 tsp black pepper
  • 1 tsp sea salt
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp cayenne pepper
  • feta cheese optional, for topping

Method
 

  1. In a large soup pot, saute the onion and garlic in the olive oil over medium to low heat for 8 to 10 minutes.
  2. Add the rinsed black beans and the diced tomatoes with their juices.
  3. Slowly stir in the oregano, parsley, black pepper, salt, cumin, chili powder and cayenne.
  4. Bring to a rapid boil, then reduce the heat to low and cook for 10 more minutes.
  5. Remove the pot from the heat and puree about half of the soup with an immersion blender, leaving plenty of beans and tomatoes whole.
  6. Return the pot to the stove and keep warm over low heat until ready to serve. Top with feta or your favorite toppings.

Notes

Tastes even better as leftovers.