Black Bean Soup

Ingredients

• 4 cansblack beans, drained and rinsed (3 cans for purée, 1 can for the chunky soup)
• 1 canlow-sodium chicken broth
• 2 cansmild Rotel (1 can for the purée, 1 can for the chunky soup)
• 240 g (1½ cups)frozen corn
• 15 ml (1 tbsp)lime juice
• 15 ml (1 tbsp)Hidden Valley Ranch Mix
• To tastesour cream, cheese and any other desired toppings

Instructions

1. 1

   Blend the base

   Blend 3 cans of the beans with 1 can of chicken broth and 1 can of Rotel until smooth. If your blender is too small, blend the mixture in batches.

2. 2

   Combine ingredients

   Pour the purée into a large stockpot. Add the remaining cans of black beans and Rotel, the frozen corn, lime juice and Ranch Mix.

3. 3

   Heat the soup

   Warm over medium heat for about 5–10 minutes, stirring occasionally so the bean purée does not catch on the bottom of the pot.

4. 4

   Add toppings

   Serve with sour cream, olives, avocados, cheese and tortilla chips.

What is black bean soup?

Black bean soup is a hearty dish made from beans simmered in a seasoned liquid, and versions are common across Latin American and Caribbean cooking. This recipe takes a shortcut by blending part of the beans with broth and mild tomatoes rather than starting with dried beans.

Blending some of the beans thickens the soup, while the remaining whole beans and corn keep each spoonful substantial. Lime juice and Ranch Mix bring a tangy, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 24g protein, 76g carbs, 4g fat.

Most of the carbohydrates and fibre come from the black beans and corn; the beans also provide most of the protein. The broth and toppings contribute some of the fat and sodium, with sour cream and cheese adding more fat if used. Balance a bowl with a side salad or extra vegetables, and choose toppings to suit your plate.

Why blend only some of the beans?

Smooth base: blending three cans with the broth and one can of Rotel creates the soup’s body without needing a separate thickener.

Chunky finish: adding the final can of beans afterwards gives the soup more texture and makes the portions feel generous.

Getting the texture right

Blend until smooth: a thoroughly blended base combines evenly with the whole beans and corn. If your blender is small, work in batches rather than filling it beyond its capacity.

Adjust while heating: the soup should be warm throughout after 5–10 minutes over medium heat. Stir regularly, especially along the bottom of the pot, where the thick purée can catch.

The role of the tomatoes and corn

Mild Rotel: one can goes into the purée and one is stirred in whole, adding tomato flavour and a little texture. The recipe specifies mild, so use that if you want to keep the heat restrained.

Frozen corn: add it straight to the pot with the other ingredients. It brings a sweet contrast to the beans and warms through as the soup heats.

Finishing with lime and Ranch Mix

Seasoning: lime juice adds a bright note to the dense bean base, while Ranch Mix supplies savoury seasoning. Stir both in with the whole beans, tomatoes and corn.

Toppings: sour cream and cheese make the bowls richer, while olives, avocado and tortilla chips add different textures. Put them on at serving so everyone can choose.

What to serve with the soup

Tortilla chips are suggested for serving and provide a crisp contrast to the thick soup. For a fuller meal, serve alongside a simple salad or extra vegetables.

If you use several toppings, offer them separately at the table. That keeps the soup itself easy to portion and lets each person finish their bowl as they like.

Recipe notes & tips

• Rinse and drain the beans well before blending or adding them to the pot.
• Blend the beans, broth and first can of Rotel in batches if your blender jug is small.
• Stir the soup regularly as it heats to stop the purée sticking to the pot.
• Keep the heat at medium and allow about 5–10 minutes for the soup to heat through.
• Set the toppings out separately so each person can choose what to add.

Variations

• Add cumin: stir in a little ground cumin with the other seasonings for a warm, earthy note.
• Make it spicier: use a hotter variety of Rotel in place of the mild cans.
• Add avocado: top each bowl with diced avocado just before serving.
• Change the crunch: serve with tortilla chips as suggested, or crumble them over the top.
• Go dairy-free: leave off the sour cream and cheese and choose other desired toppings.

Common mistakes to avoid

• Overfilling the blender: the mixture may not blend evenly; process it in batches if needed.
• Skipping the rinse: unrinsed beans can add excess canning liquid to the soup; drain and rinse them first.
• Leaving the soup unstirred: the thick purée can catch on the bottom; stir occasionally while heating.
• Expecting a long simmer: this recipe only calls for about 5–10 minutes; heat until warmed through.
• Adding all the beans to the blender: reserve one can to give the finished soup its hearty texture.

How to store

Refrigerate leftover soup in a covered container and use within 3–4 days. Reheat gently on the hob, stirring often, until hot throughout; add a splash of broth or water if it has thickened. Store toppings separately where possible.

Frequently asked questions