Southern Bean Queen

Whether you’re juggling a busy family, managing a hectic workday, or simply trying to keep up with life’s endless to-do list, nourishing your body with the right foods can help you power through. My Black Bean Soup is the perfect solution, providing lasting energy and balance to keep you going strong throughout the day!

This Black Bean Soup recipe is my go-to when I need a nourishing meal that’s easy to make, incredibly filling, and packed with goodness. Black beans are the star of the show, providing an excellent source of fiber, protein, and essential nutrients. Not only does this help with weight management, but it also supports balanced blood sugar levels and keeps you feeling full longer—meaning no more mid-afternoon crashes or energy slumps!

The best part? You can adjust the recipe to suit your preferences. Whether you like your soup chunky or creamy, this recipe can be customized to your liking. Add a little more broth for a lighter texture or mash it up for a heartier, more satisfying meal. Plus, it’s versatile enough to accommodate any dietary preferences—vegetarians can keep it plant-based, while meat-eaters can easily add some grilled chicken or bacon for extra protein.

Packed with flavor from spices like cumin and chili powder, this soup is comfort in a bowl. And if you want to take it up a notch, you can add toppings like sour cream, diced avocado, or a squeeze of fresh lime. Trust me, this will quickly become a staple in your weekly meal plan.

So next time you’re feeling overwhelmed, remember that a bowl of this hearty black bean soup is just a quick recipe away from bringing a little calm and nourishment to your busy life!

Ingredients

• 2 tablespoons butter
• 1 large white onion, diced
• 5 large cloves garlic, minced
• ½ tablespoon Mexican oregano (or regular oregano)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 3 (15-ounce) cans black beans (do not strain)
• 1 (10.5-ounce) can Rotel
• 2 ½ cups vegetable broth
• Salt, to taste (optional)

Instructions:

1. Melt the butter in a large pot or Dutch oven over medium-high heat.
2. Toss in the diced onion and cook it for about 5 minutes, stirring often, until it softens and turns translucent.
3. Add the minced garlic, oregano, cumin, and chili powder to the pot. Keep stirring for about 30 seconds to let those flavors come together.
4. Next, add the black beans (liquid and all), the Rotel, and your choice of broth. Give it a good stir to combine everything.
5. Put the lid on and let it simmer over medium heat for about 15 minutes. Be sure to check in after 5-7 minutes and give it a stir so nothing sticks to the bottom.
6. For a chunkier, hearty soup, grab a potato masher and mash it up a bit—this gives it a great texture.
7. If you’re in the mood for smooth and creamy, use an immersion blender and blend everything until it’s nice and smooth. You could also blend it in batches in a regular blender, then return it to the pot.
8. Now’s the time to check your soup’s consistency. If it’s too thick, add a little more broth to loosen it up. If you prefer it thicker, leave it uncovered and let it simmer for another 5-10 minutes. Just keep an eye on it, as it will thicken as it cools.
9. Add a few dashes of Tabasco sauce if you like a bit of heat, then taste and adjust the salt if needed.
10. Serve with all the toppings—sour cream, lime juice, diced avocado, tortilla strips, queso fresco, or chopped cilantro. Enjoy!

This black bean soup is full of flavor and can be adjusted to fit your preferences.

Love and fiber, Southern Bean Queen