This easy black bean soup for two uses mostly pantry ingredients and is ready to go in less than an hour!
For the Soup
- 1 tablespoon olive oil (see note)
- 1/2 cup chopped red onion
- 3 large cloves of garlic, minced
- 1 teaspoon chili seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt (see note)
- 1/4 teaspoon black pepper
- 2 1/4 cups chicken broth
- 1 (14-oz) can black beans, drained
For the Garnishes
- Juice of 1/2 a lime
- 1 tablespoon chopped cilantro
- 1 green onion, thinly sliced
- 2 tablespoons crumbled feta cheese
- Heat the olive oil over medium heat in a 3.5-quart saucepan. Add the onion and garlic and cook them in the oil until the onion starts to soften. Add the chili seasoning, oregano, salt, and pepper and stir to combine.
- Add the chicken broth and adjust the heat to medium-high. Once the soup is simmering add the black beans. Simmer the soup for 15 minutes.
- Using a potato masher, mash some of the beans in the soup. You want to keep some of them whole, so just mash a few times. The mashed beans will help thicken the soup. Simmer the soup for another 10 to 15 minutes. Once it’s thickened up it’s ready to serve.
- Before serving, add the lime juice to the soup and stir. Garnish each serving with the cilantro, green onion, and feta cheese.
- I wanted to use pantry ingredients for this recipe, but if you have some bacon you can substitute two slices for the olive oil. Slice the bacon into small pieces and cook it in the pan until it’s rendered it’s fat. At that point, continue with the recipe. The bacon will give your soup a smokey rich flavor.
- Depending on the kind of beans and broth you use you may want to adjust the salt. I used regular black beans and regular chicken broth. If you use low-sodium you may need to adjust the seasoning.
- Category: Soups & Stews
- Cuisine: American
- Serving Size: 1/2 of recipe
- Calories: 323
- Sugar: 3.9g
- Fat: 10.4g
- Carbohydrates: 43.4g
- Fiber: 15.8g
- Protein: 16.9g
Keywords: black bean soup