20-Minute Black Bean Soup
+3 photos

20-Minute Black Bean Soup

6 servings
This easy black bean soup takes only 20 minutes from start to finish, making it perfect for busy weeknights when you want something satisfying.

Ingredients

  • unsalted vegetable broth
    4 c
  • cans no-salt-added black beans

    rinsed, about 3 cups

    2
  • package frozen chopped sweet potatoes

    thawed, about 2 cups

    1
  • can no-salt-added fire-roasted diced tomatoes
    1
  • yellow onion

    chopped, about 1 cup

    1 medium
  • frozen corn
    1 c
  • refrigerated garlic paste
    1 tbsp
  • salt-free taco seasoning
    1 tsp
  • salt
    ½ tsp
  • ground chipotle
    ½ tsp
  • ground pepper
    ¼ tsp
  • package cream cheese

    cut into pieces, softened

    1
  • fresh cilantro leaves for garnish

    optional

Directions

  1. 1

    Stir 4 cups broth, the rinsed beans, the thawed sweet potatoes, 1 can tomatoes, the chopped onion, 1 cup corn, 1 tablespoon garlic paste, 1 teaspoon taco seasoning, ½ teaspoon salt, ½ teaspoon chipotle and ¼ teaspoon pepper together in a large Dutch oven. Cover and bring to a boil over high heat.

    Step 1
  2. 2

    Uncover, reduce heat to medium and cook, undisturbed, until the sweet potatoes are tender, about 10 minutes.

    Step 2
  3. 3

    Stir in softened cream cheese. Bring to a lively simmer, uncovered, over medium heat; simmer for 5 minutes, stirring occasionally, until smooth and the flavors meld. Divide among 6 bowls. Garnish with cilantro, if desired.

    Step 3
20-Minute Black Bean Soup
+3

20-Minute Black Bean Soup

20 min6 servings376 cal

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About this Recipe

Craving a warm, hearty meal that comes together in a flash? This 20-Minute Black Bean Soup is your answer for those busy weeknights when you need something satisfying without the fuss. You'll love how quickly you can create a flavorful, robust dish.

What makes this recipe truly special is its clever combination of pantry staples and convenient frozen ingredients. By utilizing rinsed canned black beans, thawed frozen sweet potatoes, and frozen corn, you bypass much of the chopping and prep work typically associated with homemade soup. The result is a deeply flavored, creamy black bean soup that tastes like it simmered for hours, thanks to the fire-roasted tomatoes, garlic paste, and ground chipotle.

When you ladle up this easy black bean soup, expect a rich, savory experience with a comforting depth. The sweet potatoes and corn add a subtle sweetness that perfectly balances the smoky notes from the chipotle and the earthy black beans. The addition of softened cream cheese melts into the soup, creating an incredibly smooth and creamy texture that feels indulgent, yet it's ready in just 20 minutes. Each hearty serving clocks in at 376 calories, making it a fulfilling lunch or a lighter dinner option.

While this soup is perfect as is, you can easily tailor it to your preferences. Feel free to adjust the spice by increasing the ground chipotle for more heat, or simply add a dash of your favorite hot sauce when serving. If you prefer a different type of bean, kidney or pinto beans can be used in place of black beans. For a fresh touch, don't skimp on the optional fresh cilantro leaves for garnish.

This versatile black bean soup is ideal for a quick weekday lunch or a cozy family dinner. Serve it on its own, or alongside warm cornbread or a crisp side salad for a complete meal.

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