Black Bean Soup for 1, 2 or 4

I’m in the mood for Black Bean Soup for lunch. It’s 11:37 and I’m hungry; how on earth am I going to pull this off?  Easy! I’m going to pull the half-can of leftover tomato sauce in my fridge, the half-used box of chicken stock, a can of black beans and a few other ingredients and make myself some Black Bean Soup.

If you don’t have much time, you have a few staple ingredients on hand and you like a healthy, flavorful soup, have I got a meal for you!

This is a fantastic go-to Black Bean Soup recipe. Right now, I’m cutting it in half and subbing tomato sauce for tomatoes because that’s what I need to use up, but go ahead and make the full batch. You’ll enjoy having it for leftovers the next day. And, don’t forget to serve it over brown rice (freshly cooked or leftover) to make an even more filling meal and a complete protein (rice + beans = complete protein).

Black Bean Soup

1 can chicken broth
2 cans black beans (drained and rinsed)
1 can diced tomatoes
1/2 onion
1 tablespoon oregano
1 clove garlic, chopped
salt & pepper to taste
1 or 2 jalapenos (optional)


Throw everything in a pot and let simmer 20-30 minutes. Season with salt and pepper to taste. You can also consider pureeing some or all of the soup with an immersion blender, but that’s not necessary (and considering how fast and easy this soup is, why would you dirty another dish, even one as easy to clean as your immersion blender?).

Serve over brown rice and squeeze fresh lime juice over each serving.