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Black Bean Soup for One

Course Soup
Cuisine American
Keyword black bean soup, canned black beans, soup for one, vegetarian soup for one
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 serving
A smooth black bean soup with onion, carrot, celery, cumin, and a spoonful of salsa.

Ingredients

  • ½ tbsp olive oil
  • ¼ cup chopped onion
  • 1 medium celery stalk chopped
  • 1 medium carrot chopped
  • ⅛ tsp kosher salt
  • 1 garlic clove minced
  • ½ tsp ground cumin
  • 1 (15-oz) can black beans rinsed and drained
  • 2 tbsp salsa
  • 1 cup vegetable broth

Directions

  • Heat the oil in a 1-quart saucepan over medium heat for about 30 seconds. Add the onion, celery, carrot, and salt and cook for about 8 minutes, stirring now and then, until soft.
  • Stir in the garlic and cumin and cook for 30 seconds.
  • Add the beans, salsa, and broth and bring to a boil. Turn the heat to medium-low and simmer for about 20 minutes, until the beans are very soft.
  • Purée the soup with an immersion blender, or carefully in a regular blender. Taste, adjust the seasoning, and serve.

Nutrition

Serving: 680g | Calories: 368kcal | Carbohydrates: 59g | Protein: 18g | Fat: 8.2g | Saturated Fat: 1.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 2293mg | Potassium: 1308mg | Fiber: 21g | Sugar: 8.4g | Vitamin A: 11115IU | Vitamin C: 17mg | Calcium: 167mg | Iron: 6.2mg

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); carrot counted as carrots, black beans counted as canned black beans. Brands and portions vary, so use it only as an approximation.