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5 from 1 vote

Easy Black Bean Soup

Yield: 6 servings
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Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes

Ingredients

  • 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

Instructions

  • Add the olive oil to a preheated, large nonstick soup pot. Add the onion, carrot and celery. Cook for 5 minutes, stirring occasionally.
  • 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.
  • When the cooking time is up add the lime juice.
  • 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.