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