This Black Bean Soup is healthy and simple to make!
It’s ready in a half hour but tastes like it’s been cooking for hours.
You can easily thicken up this soup by using an immersion blender to break up some of the black beans.
If you don’t have an immersion blender you can use a regular blender.
The only thing I did to keep this recipe light was limit the amount of olive oil I used, which was 1 teaspoon.
I used a nonstick large soup pot since I used very little oil.
Black beans are very good for you. Besides being high in protein and fiber they have potassium, folate, magnesium, iron, manganese and B vitamins.
They’re also naturally gluten-free.
How to make Easy Black Bean Soup:
To start I chopped the onion, carrot and celery.
Add the olive oil to a large, nonstick soup pot and add the vegetables. Let them cook for 5 minutes, stirring occasionally.
Stir in the minced garlic and let it cook for 30 seconds.
Next, add the cumin, chili powder, oregano, and salt. Mix it together with the vegetables.
Slowly stir in the chicken broth then add the black beans. (Drain and rinse the black beans first.)
Cook the soup over medium-high heat until it starts to simmer. Cover the soup, lower the heat and let it simmer for 20 minutes.
When the cooking time is up add the lime juice.
I used an immersion blender to break down about half of the beans, this helped to thicken the soup.
If you don’t have an immersion blender let the soup cook then add 2 cups to a blender. Blend until smooth and add it back to the soup pot.
Black Bean Soup tastes great with your favorite toppings. Cilantro, avocado, sour cream, red pepper flakes, or chips are just a few ideas.
This is a delicious healthy soup recipe!
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Yield: 6 servings
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- 1 teaspoon extra virgin olive oil
- 1 yellow onion, chopped
- 1 carrot, chopped
- 1 rib celery, chopped
- 2 cloves garlic, minced
- 4 (15 oz.) cans black beans, drained and rinsed
- 32 oz. chicken broth (or vegetable broth)
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- Juice from 1/2 lime
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Add the olive oil to a preheated, large nonstick soup pot. Add the onion, carrot and celery. Cook for 5 minutes, stirring occasionally.
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Stir in the minced garlic and let it cook for 30 seconds.
-
Add the cumin, chili powder, oregano, and salt. Mix it together with the vegetables.
-
Slowly stir in the chicken broth then add the black beans.
-
Cook the soup over medium-high heat until it starts to simmer. Cover the soup, lower the heat and let it simmer for 20 minutes.
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When the cooking time is up add the lime juice.
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Use an immersion blender to break down about half of the beans. If you don't have an immersion blender let the soup cool then add 2 cups to a blender. Blend until smooth then add back into the soup.
Here are some more WW friendly soup recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
Easy Black Bean Soup — Keeping On Point | My Meals are on Wheels
Saturday 22nd of October 2022
[…] Easy Black Bean Soup — Keeping On Point […]
Meri
Wednesday 19th of October 2022
Very Easy and Very Delicious 😋