Slow-Simmered Black Bean Soup
Hearty, aromatic soup with tender black beans, sweet corn, and warming cumin, simmered to perfection for a comforting weeknight meal. This mexican-inspired soups ready in about 40 minutes pairs (15 ounces), drained canned black beans, chicken broth, finely diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.
Ingredients
- 1 can (15 ounces), drained canned black beans
- 4 cups chicken broth
- 1, finely diced yellow onion
- 2 cloves, minced garlic
- 1 teaspoon ground cumin
- 2 tablespoons, chopped fresh cilantro
- 1, juiced lime
- to taste salt
Instructions
- Step 1: Heat a large pot over medium heat. Add 1 finely diced yellow onion and 2 minced garlic cloves; sauté for 4-5 minutes until soft and fragrant, stirring frequently.
- Step 2: Stir in 1 teaspoon ground cumin and cook for 1 minute until aromatic. Add 1 can drained black beans, 4 cups chicken broth, and 1 teaspoon salt; bring to a gentle simmer.
- Step 3: Reduce heat to low, cover, and simmer for 25 minutes. Stir in 2 tablespoons chopped cilantro and 2 tablespoons lime juice; adjust salt if needed and cook for 2 more minutes until flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Black Bean Soup take to make?
Total time is about 40 minutes (15 min prep + 25 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 Slow-Simmered 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 chicken broth from drying out.
Can I substitute ingredients in Slow-Simmered 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 Slow-Simmered 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 Slow-Simmered Black Bean Soup?
Mexican 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.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
