Garcia-Style Black Bean Soup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty soup featuring slow-simmered black beans and a smoky tomato base, with a hint of cumin. This Latin American-inspired soup recipe (vegetarian), ready in about 75 minutes, pairs black beans, diced tomatoes, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 4 Latin American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup dried black beans and simmer in 3 cups chicken broth with 1 diced onion and 2 minced garlic cloves for 45 minutes until beans are tender.
  2. Step 2: Add 1 can diced tomatoes and 1 tsp cumin, then simmer uncovered for 15 minutes until flavors meld and sauce thickens slightly.
  3. Step 3: Stir in 2 tbsp chopped cilantro and season with salt to taste. Simmer for 5 more minutes until aromatic and fragrant.

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