Black Bean Soup with Canned Beans (Pantry Meal)

For a quick and easy weeknight or weekend meal whip up a pot of easy black bean soup with canned beans in less than an hour.  Keep the ingredients in your pantry and freezer for a  pantry meal option.  Perfect meal when you just don't have time to run to the grocery store.  Open a few cans, toss everything in a saucepan and let it cook while your taking care of other things.

This recipe takes just 45 minutes including the prep and cook time. 

Ingredients

Bush's Spicy Black Beans
Diced tomatoes
Spicy V-8 juice
Corn
Onion
Olive oil
Chili powder
Sour cream

Instructions

First you cook the onions until soft and mix in the chili powder. Next, add the tomatoes and cook for a couple minutes, then add remaining ingredients.  Bring soup to slow boil. Reduce heat to low and simmer for about 35 minutes.  Serve with a dollop of sour cream and a rolled up warm tortilla for an quick meatless meal.

Cooking Time

This tasty soup is ready in just 45 minutes.

Tips

• For a creamier soup you can use an immersion blender directly in the pot.
• Substitute frozen corn for canned.
• For a little extra spice add in some red pepper flakes or double the chili powder.
• Add a squeeze of lime juice before topping with sour cream.  The lime compliments the black beans nicely.
• Other topping to try; sliced avocado, crumbled tortilla chips, cilantro, or a simple Pico de Gallo.
• Choose low or no salt version of the tomatoes and beans for a healthier soup.

To freeze leftovers, cool the soup then scoop into Ziploc freezer bags and freeze.  When ready to eat, thaw in the refrigerator and reheat on the stove top, or defrost and heat slowly in the microwave.

Continue to Content

Easy Black Bean Soup

Yield: 6 cups

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

The perfect pantry meal. Recipe makes enough for two big dinner size bowls with a little leftover for lunch the next day.

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Ingredients

• 2 cans (15-ounce) Bush's Spicy Black Beans
• 1 can (14.5-ounce) diced tomatoes
• 1 cup Spicy V-8 juice
• 1 small can ((-ounce) corn, no salt added, drained
• ¼ cup diced onion
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 2 tablespoons sour cream

Instructions

1. Heat the olive oil in a medium saucepan. Add the onions chilipowder, cook until onions are soft.
2. Mix in the tomato's, cook for about 2 minutes.
3. Add the remaining ingredients and bring to a slow boil.
4. Lower heat and simmer for about 35 minutes.
5. Serve with warm rolled tortillas and top with sour cream.

Notes

If you prefer less spicy, use regular V-8 and the non-spicy version of canned black beans.

Nutrition Information:

Yield: 3 Serving Size: 16 ounces
Amount Per Serving: Calories: 298Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 5mgSodium: 175mgCarbohydrates: 48gFiber: 13gSugar: 7gProtein: 14g

The nutritional information provided here are estimates and are not calculated by a registered dietitian.

Did you make this recipe?

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