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a spoon filled with creamed black bean soup next to two avocados and an yellow napkin
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4.88 from 8 votes

Black Bean Soup For One

This black bean soup is easy to make with canned beans combined with fresh ingredients. Cooks in just 30 minutes, this vegan and vegetarian soup is so delicious!
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 Oil and Vegetables: Start by heating oil in a 1-quart saucepan over medium heat for 30 seconds. Add onions, celery, carrots, and a pinch of salt. Cook for about 8 minutes, stirring occasionally, until the vegetables become soft.
  • Add Garlic and Cumin: Stir in the garlic and cumin, cooking for another 30 seconds while stirring frequently.
  • Simmer the Soup: Add the black beans, broth, and salsa to the saucepan. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer for about 20 minutes, or until the beans are very tender.
  • Blend the Soup: Carefully transfer the soup to a stand blender and blend until smooth. Alternatively, you can use an immersion blender directly in the saucepan for the same result.
  • Final Seasoning and Serving: Taste the soup and adjust the seasonings to your liking. Serve the soup hot in a medium-sized bowl. Enjoy your homemade black bean soup!

Notes

  • Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Southwestern Black Bean Soup turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
  • Adjust Broth for Thickness: If a thinner soup is more your style, don't hesitate to add extra broth to achieve your desired consistency.
  • Rinse Canned Beans: To remove excess salt, make sure to thoroughly drain and rinse your canned black beans before incorporating them into the recipe.
  • Customize Seasonings: After cooking, sample the soup and tweak the spices and salt levels to fit your personal taste profile.
  • Blender Safety for Puréeing: If you're using a standard blender to purée the soup, remember to leave the lid's hole open and cover it lightly with a dish towel. This lets steam escape safely, preventing any mishaps.

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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