Pantry Black Bean Soup Recipe

Name: Pantry Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 medium onion, chopped; 2 (15 ounce) cans black beans; garlic; 1 (14 ounce) can chicken broth; 1 can salsa flavored tomatoes; 1 teaspoon dried thyme; 3 bay leaves; 1/2 teaspoon cumin; 1 teaspoon vinegar; 1 (15 ounce) can corn kernels, drained

Servings: persons

1 teaspoon olive oil
1 medium onion, chopped
2 (15 ounce) cans black beans
garlic
1 (14 ounce) can chicken broth
1 can salsa flavored tomatoes
1 teaspoon dried thyme
3 bay leaves
1/2 teaspoon cumin
1 teaspoon vinegar
1 (15 ounce) can corn kernels, drained

1
Heat oil in the soup pot on medium heat.
2
Add onions and cook for 3 minutes, stirring occasionally.
3
While onions brown slightly, pour 1 can of beans and juice into a large cereal bowl using the back of a serving sized spoon, mash the beans until they are broken up and pasty.
4
Add the garlic into the soup pot and cook 1 minute.
5
Raise the heat to high and add broth.
6
Both cans of beans and their juice, stir well.
7
Add tomatoes, thyme, bay leaves, cumin and vinegar and corn if desired.
8
Cover pot and bring to a boil.
9
Reduce heat to low and simmer for 8 minutes, or until ready to serve.
10
Stir often to prevent sticking.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 medium onion, chopped, 2 (15 ounce) cans black beans, garlic, and more.

Yes, Pantry Black Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pantry Black Bean Soup

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