Black Bean Soup (15-Minute Blender)
This black bean soup is embarrassingly easy. Dump canned black beans, broth, and spices into a blender, blend until smooth, heat in a pot for 10 minutes, and top with your favorites. It’s creamy without any cream, packed with protein and fiber, and tastes like you spent an hour on it.
Why You’ll Love This Recipe
- Blender does all the work — no sautéing or simmering for hours
- Canned beans make it a true 15-minute soup
- 18g plant protein per serving
- Smoky, hearty, and naturally creamy
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Black Bean Soup (15-Minute Blender)
Ingredients
- 2 cans (15 oz each) black beans, drained and rinsed (reserve 1/2 cup whole beans)
- 2 cups vegetable or chicken broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 2 cloves garlic
- Juice of 1 lime
- Toppings: sour cream, diced avocado, cilantro, tortilla strips, hot sauce
Instructions
- Add drained black beans (minus the reserved 1/2 cup), broth, cumin, paprika, chili powder, and garlic to a blender. Blend until smooth.
- Pour into a pot over medium heat. Bring to a simmer and cook 10 minutes, stirring occasionally.
- Stir in lime juice and the reserved whole beans for texture.
- Season with salt and pepper to taste.
- Serve in bowls topped with sour cream, avocado, cilantro, tortilla strips, and hot sauce.
Recipe Tips
- Reserving some whole beans adds texture to the smooth soup.
- Smoked paprika gives it a rich, smoky depth — regular paprika won’t have the same effect.
- This freezes beautifully. Make a double batch and freeze in individual portions.
- Add a can of fire-roasted tomatoes before blending for a tomato-black bean variation.
Calories: 260 | Protein: 18g | Fat: 2g | Carbs: 44g
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Nutritional information is estimated and may vary based on ingredients used.
