This hearty black bean soup is a comforting bowl of goodness that balances earthy beans with savory Canadian bacon and fresh vegetables. By blending half the beans, you achieve a rich, velvety texture without needing heavy cream. The addition of instant rice thickens the broth further while adding substance, making this a truly filling meal. Bright lemon juice and slices cut through the richness, providing a refreshing finish. It’s an easy, one-pot wonder perfect for chilly evenings or meal prepping for a busy week. Simple ingredients come together to create a satisfying, home-style dish that feels indulgent yet wholesome. Serve with crusty bread for a complete, cozy dining experience.
Hearty Black Bean Soup
Description
This hearty black bean soup is a comforting bowl of goodness that balances earthy beans with savory Canadian bacon and fresh vegetables. By blending half the beans, you achieve a rich, velvety texture without needing heavy cream. The addition of instant rice thickens the broth further while adding substance, making this a truly filling meal. Bright lemon juice and slices cut through the richness, providing a refreshing finish. It&# 226;ÂÂs an easy, one-pot wonder perfect for chilly evenings or meal prepping for a busy week. Simple ingredients come together to create a satisfying, home-style dish that feels indulgent yet wholesome. Serve with crusty bread for a complete, cozy dining experience.Ingredients
Directions
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Heat olive oil in a large saucepan or Dutch oven over medium heat.
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Add the finely chopped onion, garlic, carrot, and cumin; sauté, stirring frequently, for about 3 minutes until the onion begins to soften.
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Stir in the coarsely chopped Canadian bacon and sauté for 1 minute to release its flavor.
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Drain and rinse two 16-oz cans of black beans; place half of the beans and 1/2 cup of low-sodium chicken broth into a blender or food processor.
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Blend until the mixture is completely smooth and pureed.
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Pour the pureed bean mixture back into the saucepan.
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Add the remaining black beans, remaining chicken broth, 1 cup of thawed frozen corn kernels, and 1 cup of water to the saucepan; stir to combine.
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Bring the soup to a boil over high heat.
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Reduce the heat to medium-low and simmer uncovered for 5 minutes, or until the carrots are tender.
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While the soup simmers, cut 4 thin slices from a lemon for garnish and juice the remainder of the lemon.
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Stir the fresh lemon juice and 1/2 cup of instant converted rice into the soup.
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Bring the soup back to a quick boil for 1 minute.
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Cover the saucepan and remove it from the heat.
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Let the soup stand for 7 minutes, allowing the rice to absorb liquid and become tender.
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Ladle the hot soup into serving bowls.
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Garnish each bowl with a lemon slice and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 600.2kcal
- % Daily Value *
- Total Fat 46.1g71%
- Saturated Fat 14.6g73%
- Cholesterol 46.0mg16%
- Sodium 1735.5mg73%
- Total Carbohydrate 7.0g3%
- Dietary Fiber 1.4g6%
- Sugars 2.8g
- Protein 37.8g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools; add a splash of water or broth when reheating to reach desired consistency.
Vegetarian Variation: Omit the Canadian bacon and use vegetable broth instead of chicken broth for a vegetarian version.
Ingredient Note: Ensure you use "instant converted" rice or minute rice, as regular rice will not cook properly in the short resting time.
