This Southwest Black Bean Soup is one of my favorite meals to put together in a pinch. This soup uses mostly pantry items and requires minimal prep work but boasts all the delicious flavors you would expect from a Southwest Black Bean Soup. You can eat this soup plain or have a side of corn bread and top it with a dollop of sour cream and some pickled jalapenos for an extra kick. This soup also freezes incredibly well for quick lunch or dinner in a pinch. This Southwest Black Bean Soup is not only a budget friendly meal, it’s also incredibly heathy too. Enjoy!!
Southwest Black Bean Soup
Description
Are you ready for an amazing soup recipe that seems like you put a lot of effort into it but you really didn’t? My Southwestern Black Bean Soup recipe is as easy as it gets. This recipe calls for minimal prep work and yields big flavor. Once you chop your onions, garlic, and cilantro, your prep work is all done! This is a recipe that relies on pantry staples so it’s very easy to keep these ingredients on hand for a quick, healthy, and nutritious soup. I like to make this throughout the year and keep it in the freezer for a quick and healthy lunch that’s packed with protein. My Southwestern Black Bean soup freezes and reheats well. You can have this soup just as it is, or top it with a dollop of sour cream and some pickled jalapenos (if you like it spicy). I first made this soup one day when my kids were little after my youngest son got stuck in a tree. We were out playing and he spotted a squirrel running up the biggest tree in our yard. I didn't think much of the squirrel, but apparently my son did because he chased right after it. He was as sly as a fox when he climbed the tree because I didn’t even notice him all the way up there until my oldest pointed it out. My heart sank when I saw him 30 feet up in a tree, I had to do something quick! I raced back to our shed, and grabbed our biggest ladder to reach him. Just like a squirrel myself, I scurried up the tree to retrieve my son and bring him to safety. After that whole incident, I was in no mood to go to the store to get ingredients for dinner. I rummaged through my pantry and found some cans of black beans and tomatoes and whipped up my first ever Southwestern Black Bean Soup. Â
Ingredients
Instructions
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Prepare your diced onion and minced garlic and set aside while you preheat your Dutch oven with 1 T of olive oil. Add your onions to the pot along with your salt, pepper, chili powder, cumin, and sauté 3-5 minutes or until your onions are translucent. Add your garlic and cook until fragrant, about 30 seconds.Â
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Drain and rinse your cans of black beans and add them to your Dutch oven along with your tomatoes. Cover with chicken or vegetable broth and simmer for about 20 minutes. Add your lime and cilantro and serve. Enjoy!
Note
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