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20-Minute Black Bean Soup
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
- 4 cupsunsalted vegetable broth
- 2cans no-salt-added black beans, rinsed (about 3 cups)
- 1package frozen chopped sweet potatoes (about 2 cups), thawed
- 1can no-salt-added fire-roasted diced tomatoes
- 1 mediumyellow onion, chopped (about 1 cup)
- 1 cupfrozen corn
- 1 tablespoonrefrigerated garlic paste
- 1 teaspoonsalt-free taco seasoning
- ½ teaspoonsalt
- ½ teaspoonground chipotle
- ¼ teaspoonground pepper
- 1package cream cheese, cut into pieces, softened
- fresh cilantro leaves for garnish (optional)
Directions
- 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.
- 2
Uncover, reduce heat to medium and cook, undisturbed, until the sweet potatoes are tender, about 10 minutes.
- 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.