Black Bean Soup
Here is a super quick hearty soup to have when you are trying to eat better. Don’t forget the sour cream & any other toppings you like! This dish is fast, tasty & filling.
Black Bean Soup
Yields to 6 Servings
Ingredients
- 4 cans of black beans, drained & rinsed (3 for puree, 1 for hearty filling)
- 1 can low-sodium chicken broth
- 2 cans Rotel, mild (1 can for puree, 1 for hearty filling)
- 1 ½ cups frozen corn
- 1 Tbsp lime juice
- 1 Tbsp Hidden Valley Ranch Mix
- sour cream, cheese & any other desired toppings
Instructions
- Blend 3 of the four cans of beans with 1 can of chicken broth & 1 can of Rotel. (Depending on the size of your blender you may need to split it up. I used my Ninja and it all fit in the large pitcher [about 6 cups])
- Put puree in a large stock pot over the stove. Add the last cans of black beans & Rotel, the frozen corn, & the lime juice & ranch mix.
- Warm over medium heat until heated through. About 5-10 minutes. Stir occasionally so the bean puree doesn’t burn the bottom.
- Serve with sour cream, olives, avocados, cheese, & tortilla chips.
Notes
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Did you make this?
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I love this soup. I had it once at a restaurant and have since tried to buy the canned version at the store. So glad so you posted this! I am excited to try it.