Easy Black Bean Soup


1 tablespoon olive oil
1 cup chopped onion
2 to 4 large garlic cloves, minced
2 cans (16 ounces each) peeled tomatoes, with liquid
2 cans (15 ounces each) black beans, drained and rinsed
1-1/2 cups canned or homemade chicken broth
2 teaspoons ground cumin
1/4 cup thinly sliced scallions, to garnish
1/2 cup chopped tomatoes, to garnish
1/2 cup sour cream, to garnish
Optional: Pinch of oregano, cayenne pepper, and/or red pepper flakes


In a medium-size saucepan, heat the oil over medium heat. Add the onion and garlic and saute for 5 minutes, until the onion is tender.

In a blender or food processor, combine the tomatoes with liquid and three-quarters of the beans. Process until smooth. Add to the sauteed onion along with the remaining black beans, broth, and cumin. Add more spices and herbs if desired (suggestions: oregano, cayenne pepper, and/or red pepper flakes go well with black beans).

Cook over low heat for about 15 minutes, stirring occasionally.

Serve the soup hot, topping each bowl with a sprinkling of scallions and chopped tomatoes and a dollop of sour cream.


6 to 8 servings

Leave a Comment