This black bean soup is hearty and full flavored with zesty chilies and rich spices like adobo and sazón. Easy to cook for a quick weeknight dinner or perfect to meal prep for the week ahead. This soup definitely does not disappoint.
Why I think this soup is the best black bean soup
- The flavor combination of the Ro-Tel, adobo and sazón make this soup the perfect savory soup with more rich, earthy, and peppery notes.
- It’s warmth from the smoky spices and perfectly velvety consistency make this soup ultra cozy.
- It’s nutrient dense thanks to the beans and vegetables mixed into each spoonful.
- Ro-Tel: a blend of vine-ripened tomatoes and zesty chilies that help to awaken the flavors of this soup
- Adobo and Sazón: Latin seasoning salts that help to amp up flavor and citrusy notes in the dish
- Tomato Sauce: helps to provide extra body to the soup and naturally thicken it
- Canned Black Beans: makes this soup come together fast
- Garlic: make it fresh cloves and make sure you use at least 4 or more in this soup for ample flavor
How to make this soup
- Start by sweating your onions and celery with a pinch of salt in an oiled pot.
- Layer in the flavors one at a time by next adding in the peppers and garlic, allowing garlic to cook until fragrant.
- Continue layering flavor by focusing on blooming your spices, by stirring and sautéing allowing with the vegetables.
- To the pot add the Ro-Tel, tomato sauce, and whole cans of black beans.
- Pour in vegetable broth and bring your mixture to a boil. If mixture tastes too acidic, add in a bit of sugar to help cut down on the acid.
- Bring to a boil then reduce to a simmer and cook for 20 minutes.
Tips for making the best black bean soup
- You can find Ro-tel at all major stores typically along with the canned tomatoes. If you can’t find, feel free to replace with a 15oz can of roasted tomatoes.
- I used adobo and sazón seasonings from the small business company Loisa. If you don’t have access to these seasonings you can see a simplified recipe for both adobo and sazón by taking a look at my Latin Style Latin Soup post.
- Don’t want to use the canned beans in their sauce? Feel free to rinse well, but I would add an extra 1/2 cup water and lightly mash some of the beans towards the end of cooking. Doing this will help thicken the soup, and you can mash as much as you prefer until your desired consistency is achieved.
- Highly recommend a little squeeze of fresh lime overtop of your soup. It really helps to pull a lot of the flavor notes together and complements all of the spices included in the soup.
- This soup can be stored in the fridge for 5 days. You can also freeze this soup for up to 3 months. It helps to freeze in smaller servings so that you can pull out the amount you wish to thaw and eat.
More Soup Recipes
- Lemon White Bean Orzo Soup
- Latin Style Lentil Soup
- Easy Butternut Squash Soup
- Chickpea Wild Rice Soup
This black bean soup is hearty, full flavored with zesty chilies, rich spices and citrusy notes. Easy to cook for a quick weeknight dinner.
- 2 tsp olive oil or 2 tbsp vegetable broth
- 1/2 medium onion (diced)
- 1 stalk celery (chopped)
- 6 cloves garlic (minced)
- 1/2 green bell pepper (diced)
- 1/2 red bell pepper (diced)
- 8 oz can tomato sauce
- 10 oz can of Ro-Tel no salt added (diced tomatoes with green chilies)
- 2 tsp sazón
- 1/2 tsp adobo seasoning
- 1 tsp cumin
- 1 tsp oregano
- 2 cans black beans
- 1 tsp sugar (optional but helps to balance the acid from the tomatoes)
- 2 cups vegetable broth
- Salt and pepper to taste
- In a large pot set to medium heat, add oil, onion, celery and green bell pepper with a pinch of salt and sauté until onion softens.
- Stir in garlic and red bell pepper, continuing to stir until garlic is fragrant.
- Add in sazón, adobo, cumin, and oregano and stir well to combine and cook for about one minute.
- To the pot, add tomato sauce, Ro-tel, and black beans with their liquid.
- Stir your mixture and pour in vegetable broth and sprinkle in sugar.
- Mix and bring to a boil then reduce to a simmer and cook for about 20 minutes. Totally optional, but a squeeze of lime juice overtop is heavenly.
You can find Ro-Tel at all major stores typically along with the canned tomatoes. If you can’t find, feel free to replace with a 15oz can of roasted tomatoes.
Don’t want to use the canned beans in their sauce? Feel free to rinse well, but I would add an extra 1/2 cup water and lightly mash some of the beans towards the end until you get the consistency you like.
Keywords: black bean soup, quick and easy, soup
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