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–+ servings
a single serving of canned black bean soup in a bowl topped with salsa and an avocado slice.
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4.91 from 10 votes

Black Bean Soup For One

This easy single serving black bean soup is smooth and hearty, made with canned black beans, vegetables, and salsa, and cooks in about 30 minutes.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Dish, Side Dish, Soup
Cuisine: American, Mexican, Tex-Mex
Diet: Low Lactose, Vegan, Vegetarian
Keyword: bean soup, black bean soup, cuban black bean soup, single serving soup recipe, soup, southwestern black bean soup, spicy black bean soup, Tex-Mex black bean soup
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

  • ½ tablespoon olive oil
  • ¼ cup chopped onions
  • 1 medium celery stalk -chopped
  • 1 medium carrot -chopped
  • ⅛ teaspoon kosher salt
  • 1 clove garlic -minced
  • ½ teaspoon ground cumin
  • 1 (15-ounce) can black beans -rinsed and drained
  • 2 tablespoons salsa
  • 1 cup vegetable broth
US - Metric

Instructions

  • Heat the oil in a 1-quart saucepan over medium heat for about 30 seconds. Add the onions, celery, carrots, and salt. Cook, stirring occasionally, until the vegetables are soft, about 8 minutes.
  • Stir in the garlic and cumin and cook for 30 seconds, stirring constantly.
  • Add the black beans, broth, and salsa. Bring to a boil, then reduce the heat to medium-low. Simmer for 20 minutes, or until the beans are very tender.
  • Carefully transfer the soup to a blender and blend until smooth, or use an immersion blender directly in the pot.
  • Taste and adjust the seasoning as needed. Serve hot.

Notes

  • Rinse the beans: Always drain and rinse canned black beans to reduce excess sodium and improve flavor.
  • Control the thickness: For a thinner soup, add more broth a little at a time until it reaches your preferred consistency.
  • Simmer for flavor: Let the soup simmer until the beans are very tender. This helps the flavors fully develop and makes blending easier.
  • Blend safely: If using a countertop blender, leave the center cap off and cover with a towel so steam can escape.
  • Season at the end: Taste the soup after blending and adjust the salt or spices as needed.
If doubling the recipe use a 2-quart saucepan.

Nutrition

Serving: 1serving | Calories: 504kcal | Carbohydrates: 84g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 542mg | Potassium: 470mg | Fiber: 29g | Sugar: 9g | Vitamin A: 11038IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 1mg

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