I have been making this for years and for good reason. It’s so easy, full of fiber and vegetable protein, and delicious.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat a Dutch oven to medium-high heat with 1 to 2 tablespoons of olive oil.
Add diced onions and cook for 2 to 3 minutes, stirring occasionally.
Add black beans including juices, rotel, and vegetable broth. Bring to a boil.
Reduce to a simmer and use an emulsion blender to smooth black beans, leaving some of the beans whole.
Top with a variety of toppings like cheese, onions, cilantro, or tortilla strips for added flavor and texture.
Can I use fresh tomatoes instead of rotel?
Yes, you can substitute rotel with fresh diced tomatoes and add a bit of green chili for the same flavor profile.
Can I make this soup ahead of time?
Yes, this soup stores well in the refrigerator for up to 3 days. Reheat it on the stove or microwave before serving.
Can I use dried black beans instead of canned?
Yes, but you will need to soak and cook the dried beans beforehand, which will increase the prep time.
Is the cumin necessary?
No, cumin is optional, but it adds a warm, earthy flavor to the soup.
Can I make this soup vegan?
The recipe is already vegan as long as you avoid non-vegan toppings like cheese.
I'm a dietitian and busy mom of two make quick, easy and healthy recipes to get dinner on the table quickly using the cleanest convenience foods I can find from you everyday grocery stores to make cooking dinner approachable and fun!
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