Description

This black bean soup is hearty, full flavored with zesty chilies, rich spices and citrusy notes. Easy to cook for a quick weeknight dinner.

Ingredients

Scale

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

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Instructions

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.

Notes

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 by the company Loisa. If you don’t have access you can see a simplified recipe for both on my blog under my Latin Style Latin Soup recipe 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 until you get the consistency you like.