Garcia's Spiced Black Bean Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, protein-packed soup with smoky spices and creamy coconut milk, reflecting Hispanic culinary traditions. This mexican-inspired soups ready in about 55 minutes pairs black beans, (13.5 ounces) coconut milk, small onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 40 min Serves 4 Mexican-inspired cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 2 cups black beans under cold water, then combine with 1 can coconut milk, 1 small diced onion, 2 minced garlic cloves, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 2 cups chicken broth in a large pot. Bring to a gentle boil over medium heat.
  2. Step 2: Simmer uncovered for 25 minutes, stirring occasionally, until beans are tender and broth begins to thicken slightly. Stir in 1 can diced tomatoes and continue simmering for 10 minutes more.
  3. Step 3: Remove from heat and let cool for 5 minutes. Use an immersion blender to puree soup until smooth (or transfer to a blender in batches), ensuring the soup is silky with no bean chunks remaining.
  4. Step 4: Return to low heat and stir in 1/4 cup chopped cilantro. Squeeze juice from 1 lime over soup until it has a bright, tangy note that balances the spices perfectly.

Frequently asked questions

How long does Garcia's Spiced Black Bean Soup take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garcia's Spiced Black Bean Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black beans from drying out.

Can I substitute ingredients in Garcia's Spiced Black Bean Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Garcia's Spiced Black Bean Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Garcia's Spiced Black Bean Soup?

Mexican-inspired soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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