With only three ingredients, this soup is quick and simple to make without sacrificing flavor. It can be served as a main course on a cold day or in addition to a full on fiesta.
You can blend the soup till it’s totally pureed and smooth or if you like a chunkier soup that still has whole beans, that’s ok too! An immersion blender is definitely the easiest and preferred way to go when blending hot soups, but a regular blender can work as well. Just please be extra careful and make sure to hold the lid down very tightly, otherwise it’ll pop off and you’ll be stuck with a mess and possible burns. Or if you have the time, let it cool first then blend and reheat when needed.
This soup can easily be made vegetarian by using vegetable broth instead of chicken broth. And while the soup is delicious by itself, adding some toppings really sets it off. Top a bowl with some sour cream, shredded cheese, guacamole, tomatoes, jalapeños, green chiles, or whatever you like best. Use some crusty bread or tortilla chips to dip or add a side of my personal favorite, avocado on toast!
Super Simple Black Bean Soup
2 cans black beans (15.5 oz cans)
1 can diced tomatoes with green chiles (10 oz can)
1 cup chicken broth
Yield: 4-6 servings
Combine all three ingredients in a medium pot and mix together. Bring it to a boil and simmer for 10 minutes.
Remove the pot from the stove and blend the soup until it’s smooth using an immersion blender (preferred) or in a regular blender. Serve while hot and top with your favorite garnishes.
Source: Slightly adapted from Honey and Birch