Easy Thirty Minute Black Bean Soup

Easy Thirty Minute Black Bean Soup
Author: Ginny Wright
If you have your ingredients ready you can have this soup ready to eat just 30 minutes after you start chopping onions!
  • 1 cup onion, chopped
  • 1 red bell pepper, chopped into 1/4 inch pieces
  • 1 small sweet potato, chopped into 1/4 inch cubes
  • 2 carrots, peeled and diced
  • 1/2 cup organic corn
  • 1 tablespoon olive oil
  • 1 15-ounce can diced tomatoes
  • 1-2 large handfuls baby spinach
  • 2 cans black beans, rinsed and drained
  • 4 cups low-sodium organic chicken or vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  1. Heat olive oil in large pot. Add onion, bell pepper, sweet potato and carrots. Saute on medium high heat until they begin to soften, about 5 minutes.
  2. Add tomatoes, spices and tomato paste. Stir to combine.
  3. Pour in broth, bring to a boil. Reduce heat to medium, add beans and corn then cover and continue cooking at a low boil for 10 minutes.
  4. Reduce heat. Use an immersion blender to puree about 1/2 of the soup or remove 1/2 of soup to blender then return to pot. Add spinach and stir just until wilted.
  5. Taste for seasoning. Serve with a dollop or plain Greek yogurt.
  6. Continue to cook the remaining soup in the pot for another 30 minutes.


Leave a Comment