This loaded black bean soup is going to be one of the tastiest soups you’ve ever tried!
A creamy, smoky (and extremely simple) black bean soup as the base, and topped with a variety of yummy morsels that add texture, saltiness, spice and fragrance – this is just delicious!
PLUS, it’s ready in less than 20 minutes, it’s vegetarian and it’s full of protein. Give it a go!
Ingredients, Substitutions and Variations
- The soup – the soup is a really easy (but tasty) mix of onion, black beans, tinned tomatoes and smoked paprika. I use tinned black beans and add the water from the tin too. Only do this if your black beans are in water (not salted water). If they’re in salted water, drain before adding to the soup and add an extra 400ml of water.
- The toppings – I top my soup with tortilla chips (plain salted ones are best), soured cream, avocado, coriander, lime and chilli. You can mix and match the toppings as much as you like according to your preferences. You could add other toppings too – why not try crumbled feta, jalapeños or charred sweetcorn?
Top Tips
- You can make the black bean soup in advance and even freeze it (for up to three months). Add the toppings just before serving.
- This makes a great lunch through the week. Make a big batch of the soup at the weekend, then prep your toppings each morning. Heat the soup in the microwave (full heat for 3 minutes) then add your toppings.
Loaded Black Bean Soup
Creamy, smoky black bean soup topping with tortilla chips, soured cream, avocado, coriander, lime and chilli.
Ingredients
- 1 tablespoon olive oil
- 2 onions
- 1200 grams black beans tinned
- 400 grams chopped tomatoes
- 3 teaspoons smoked paprika
- 4 tablespoons soured cream
- 2 avocados
- 80 grams tortilla chips
- 20 grams fresh coriander chopped
- 1 lime cut into quarters
- 1 red chilli sliced
Instructions
- Start by making the soup. Peel and dice the onion. Pour the oil into a large saucepan and put on a medium heat. Add the onion and soften for 2-3 minutes.
- Pour the black beans (including the water from the tins) into the saucepan. Add the chopped tomatoes, smoked paprika and 400ml water. Bring to a simmer then cook gently for 10 minutes.
- Use a stick blender to blend the soup until fairly smooth (some chunks are OK).
- Spoon the soup into bowls and top each with a tablespoon of soured cream. Peel and chop the avocado and add a quarter to each bowl, followed by a quarter of the tortilla chips, coriander, lime and chilli.
Video
Nutrition
Calories: 760kcalCarbohydrates: 107gProtein: 32gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 7mgSodium: 229mgPotassium: 1986mgFiber: 37gSugar: 7gVitamin A: 1550IUVitamin C: 46mgCalcium: 184mgIron: 9mg
Tried this recipe?Let us know how it was!
More delicious Mexican recipes to enjoy:
- Mexican Style French Toast
- Tomato, Red Pepper and Coriander Soup with Nachos
- Easy Cheesy Vegetable Enchiladas
- The BEST Breakfast Burrito
- Slow Cooker Pulled Chicken Burritos
- 15 Minute Pork and Pineapple Tacos
- Smoky Pork and Black Bean Tacos
- The Best Nachos and Dips
- Tomato Salsa Tostadas
- 4 Hour Slow Cooked Beef Chilli
- Smoky Halloumi Fajitas
- Roasted Vegetable Quesadillas
- Tasty Black Bean Quesadillas
Full of flavour with loads of tasty little morsels on top! The perfect soup!