This Black Bean Taco Soup is a warm and hearty dish, perfect for cozy nights. Packed with black beans, fresh veggies, and zesty spices, it’s a delicious treat!
You know what’s awesome? You can customize it! Throw in some cheese or avocado if you like. I love topping mine with crispy tortilla chips—yum!
Key Ingredients & Substitutions
Black Beans: The star of this soup! They bring protein and a creamy texture. If you’re short on black beans, you can substitute kidney beans or pinto beans, or even use lentils for a different twist!
Ground Meat: I suggest ground beef or turkey for added heartiness. If you’re looking for a vegetarian option, leave it out or add sautéed mushrooms for a meaty feel.
Vegetables: The onion, bell pepper, and garlic add flavors. You can swap the bell pepper for zucchini or add corn or chopped carrots for extra veggies. Don’t skip the garlic if you can help it; it’s key!
Broth: You can use vegetable broth for a vegetarian soup. If you want a richer taste, try chicken broth. Water will work in a pinch, but the flavor won’t be as deep.
How Do I Make Sure My Soup is Full of Flavor?
The key to a flavorful Black Bean Taco Soup lies in developing the flavors step-by-step. When sautéing the vegetables, take your time! Cook them until they’re nice and soft, and don’t rush the garlic. If burned, it can become bitter.
- Cook the onion and bell pepper first until soft, about 5 minutes.
- Add garlic last to keep its fresh flavor; just a quick minute will do.
- Cooking the spices (chili powder, cumin, and paprika) helps unlock their full potential!
Letting the soup simmer after adding the liquids lets everything meld together beautifully. Taste it at the end—you might find it needs just a pinch of salt or a squeeze of lime for brightness!
Black Bean Taco Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper (any color), diced
- 3 cloves garlic, minced
- 1 pound ground beef or ground turkey (optional for meat version)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn kernels, drained
- 1 (14.5-ounce) can diced tomatoes with green chilies
- 1 (8-ounce) can tomato sauce
- 3 cups beef or chicken broth (or vegetable broth for vegetarian)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
Optional Garnishes:
- shredded cheddar cheese
- sour cream
- chopped fresh cilantro
- tortilla chips
How Much Time Will You Need?
This Black Bean Taco Soup is a quick meal that takes about 10 minutes to prep and 30-40 minutes to cook. You’ve got a total of about 50 minutes for a flavorful, warm dish that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and bell pepper. Cook them together until they are softened, about 5 minutes. This helps build a great foundation for the flavors!
2. Add the Garlic:
Once the onion and bell pepper are nice and soft, add the minced garlic. Cook for another minute until the garlic is fragrant, making sure it doesn’t burn!
3. Brown the Meat (Optional):
If you’re using ground beef or turkey, add it to the pot now. Break it apart with a spoon and cook until it’s browned and no longer pink. If there’s excess fat, feel free to drain it before going to the next step.
4. Toast the Spices:
Now it’s time to add the spice magic! Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for another 1-2 minutes. This helps release their flavors and aromas!
5. Add the Remaining Ingredients:
Add the black beans, corn, diced tomatoes with green chilies, tomato sauce, and broth to the pot. Stir everything together well.
6. Simmer the Soup:
Bring the mixture to a boil. Once it’s bubbling, reduce the heat and let it simmer uncovered for 20-30 minutes. This is where the flavors really meld together!
7. Taste and Adjust:
After simmering, take a moment to taste your soup. Adjust any seasonings if needed—a bit more salt or spice can make all the difference.
8. Serve and Enjoy:
Serve the soup hot in bowls, and don’t forget the toppings! Sprinkle shredded cheese on top, add a dollop of sour cream, fresh cilantro, and serve with crispy tortilla chips on the side. Dive in and enjoy the warmth of this delicious soup!
Happy cooking and enjoy your hearty and flavorful Black Bean Taco Soup!
Can I Use Fresh Beans Instead of Canned?
Yes, you can use dried black beans! If you choose this option, soak them overnight and then cook them until tender before adding them to the soup. You’ll need about 1.5 cups of cooked beans to replace one can.
How Can I Make This Soup Spicier?
If you prefer more heat, you can add diced jalapeños or a dash of cayenne pepper to the pot along with the other spices. You can also top the finished soup with sliced jalapeños for an extra kick!
Can I Freeze Leftover Soup?
Absolutely! This soup freezes well. Allow it to cool completely, then transfer it to an airtight container. It can be stored in the freezer for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat on the stove.
What Can I Serve with Black Bean Taco Soup?
This soup pairs wonderfully with a side of cornbread, tortilla chips, or a simple side salad. You can also serve it over rice for a heartier meal. Enjoy!
