Quick and Easy Black Bean Soup

I was craving black bean soup but didn’t have the time to soak the beans.  I used can beans instead and the result was fantastic.  Using the lime also gave the soup a nice fresh taste.


3- 26.5 oz cans black beans drained
1- 14.5 oz can fire roasted tomatoes, diced
1- 4 oz. can fire roasted green chilies, diced
1- 10oz. can RO*TEL diced tomatoes with lime juice & cilantro
1 box vegetable stock
1 lime, juiced
1 large yellow onion, diced
1 cup shredded carrots
3 large cloves garlic, minced
1 T. cumin
1 ½ t. onion powder
1 t. salt (optional)


In a large stock pot, add the onion and carrots with about ½ cup of water.  Sauté the vegetables for approximately 4 minutes or until they are softened.  Add the garlic and blend well.

Add the black beans, fire roasted tomatoes, fire roasted green chilies, RO*TEL tomatoes, vegetable stock, lime, cumin and onion powder.  Bring to a boil and reduce heat. 

Cook for 30 minutes and then use an immersion blender to puree the soup.

Serve in soup bowls with some crusty bread and a nice salad.