Pin it
I whipped up this speedy black bean and tomato bowl one hectic evening when the cupboards were nearly empty. Tossing in fire-roasted tomatoes and black beans gave me a cozy meal in just 15 minutes. Now it’s my go-to quick fix for those nights when we want something hearty but don’t have all night to cook.
Reliable Every Single Time
Each bite is packed with bold spices, tender beans, and deep tomato taste. It comes together in no time but feels like you’ve been caring for it on the stove forever. I keep these staples around because you never know when a fast meal saves the day. And the best part? Everyone piles on their favorite toppings however they like.
Grab These Groceries
- Spice Stash: Pull out ground cumin, chili powder, and smoked paprika if you want something extra.
- Grab These For Topping: Avocados that are nice and soft, sour cream, tortilla chips or strips, fresh cilantro, and if you’re feeling adventurous maybe pickled onions.
- Fresh Find: Sweet onion, lots of garlic, and limes for squeezing at the end.
- Stuff In Your Pantry: Two cans black beans—use their liquid—and fire roasted tomatoes with green chiles for extra taste.
Time To Cook
- Creamy Or Chunky?
- Puree part (or all) if you want your soup silky or skip it to keep big bites—then start loading on your toppings and dig in.
- Let Everything Simmer
- Keep it on a gentle bubble for about 10 minutes while you prepped those toppings.
- Build The Flavor
- Pour in the undrained beans, tomatoes, and the spices, let it all come together.
- Start The Pot
- Warm a splash of olive oil, soften the onions, add garlic and let the aroma fill the kitchen.
Pin it
Top Tips From The Kitchen
Those smoky tomatoes do wonders, but plain ones are just fine when you need them. Don't go wild with the salt at first—canned stuff already brings plenty. Want it smoother? Blend half for creaminess but keep some bean texture in there.
Ready To Serve
Slice up some crusty bread to dip or toss the soup over rice if you want it extra hearty. Put out all the toppings so everyone can fix their own bowl. Some nights we go all out with extras and turn dinner into a mini soup bar. Makes it a good time at the table.
Leftovers Are Awesome
Stash extras in the fridge—they’ll be good for three days. Freeze single serves up to three months if you want quick lunches or emergency dinners. Reheat gently on the stove or pop in the microwave until piping hot.
Switch Things Up
Mix in cooked turkey or chicken for a protein kick. Swap in kidney beans or white beans to keep it interesting. Turn up the heat with hot sauce or jalapeños. No dairy? Top with cashew cream and you’re set.
Pin it
Make It Totally Yours
That’s what’s great about a cozy soup like this—it’s flexible for whatever’s hanging around. Sometimes I throw in extra veggies, sometimes we keep it basic. My husband likes it hotter, the kids dump on tortilla strips. Every bowl feels a little different and delicious.
Frequently Asked Questions
- → Is it okay to use dry black beans?
Sure can, just prep them first! Soak and cook your beans until they're soft—about one cup dry equals two cans. Once they're ready, toss them in.
- → How do I give it more heat?
Chuck in extra chili powder or fry up some chopped jalapeño with your onions. You can also serve it with hot sauce or fresh jalapeños for a kick.
- → What's the easiest way to blend this?
Stick a hand blender right in the pot, it's quick and neat. Or pour some into a blender, pulsing so you keep a bit of chunky texture.
- → Can I prep this before time?
Yep, stash leftovers in the fridge up to three days or freeze for three months. Tastes even better after sitting a while.
- → What goes well alongside?
Scoop it with tortilla chips, grab some corn bread or whip up a green salad. Plenty of toppings like sour cream or cilantro work great too.
Conclusion
Pantry-friendly black bean soup loaded with roasted tomatoes, plenty of flavor, and all the toppings you like. On the table in minutes and a total weeknight hero.