Simple Black Bean Soup

For this effortless yet soul-soothing black bean soup, canned black beans are partially blended, creating a velvety base. It’s an ideal comfort food for those days when you’re reluctant to linger long in the kitchen. For a more robust and filling variation, consider adding diced ham, or enhance the experience with shredded cheese and a sprinkle of salsa.

Ingredients

• • • 2 teaspoons olive oil

    • 1/2 cup finely chopped onion

    • 1 small jalapeño, deseeded and diced

    • 1 tablespoon chili powder

    • 1 teaspoon ground cumin

    • 1/4 teaspoon dried oregano

    • 3 (15.75-ounce) cans of black beans, divided

    • 1 1/2 cups water or vegetable broth

Directions

1. In a sizable pot, heat the oil over medium-high flame. Toss in the onion and jalapeño, cooking until the onions become translucent—about 5 minutes.

2. Mix in the chili powder, cumin, and oregano. Blend one can of black beans until it reaches a smooth consistency, then pour into the pot.

3. Rinse and drain the remaining two cans of black beans, and add them to the pot alongside the water or broth. Bring the mixture to a rolling boil, then lower the heat and allow it to simmer for 20 minutes. Ladle the hearty elixir into bowls and season with a pinch of salt, if desired.

Nutrition Facts 

• • • Calories               :     675 

    • Fat                        :      7g 

    • Carbohydrates    :   117g 

    • Protein                 :     41g 

This revamped version intertwines simplicity with a refined touch, enriching both flavor and experience while embracing the familiar essence of a traditional black bean soup.

365 by Whole Foods Market, Unsalted Black Beans