The 15-Minute Soup I Make for Instant Comfort

It tastes like it’s been simmering for hours.

Soup season is in full swing, and my family is always happy to sit down to something warm and comforting when it gets chilly outside. As for me, I’m always happy when I can throw together a flavorful, nutritious pot of soup in 15 minutes flat!

Black beans in any form are always a hit with my kids, and they especially enjoy them in this fast and easy soup, well-seasoned with toasty cumin, bright coriander, and a dash of chili powder. Not only did we have it for dinner earlier this week, but my older daughter requested the leftovers as her afternoon snack the next day. Now that’s a win!

The only vegetable prep needed is chopping the garlic and onion, and you’re welcome to buy pre-chopped ones if you’d like to simplify things even further. Either “jarlic” or frozen garlic cubes are a good substitute, and most grocery stores sell pre-chopped onions in the produce section these days.

To cook the soup, you’ll sauté the garlic and onions, then stir in the spices and cook them for 30 seconds or so to help bring out their flavor. This step is key when making such a quick soup! After that, simply add the rest of the ingredients, simmer for a few minutes, and you’re done.

Tips for a Flavorful but Fast Soup

A great flavor booster I include here is a can of fire-roasted tomatoes, preferably the kind with green chiles included in the mix. Definitely don’t drain them before adding them in—you want all of that liquid goodness in your soup.

Oh, and I don’t drain my beans, either. Not only does this save on clean-up, I find that the beans’ liquid helps to add body to the soup, giving it an extra velvety texture. Depending on the sodium content of your beans (it can vary widely from brand to brand), you’ll want to adjust the amount of salt accordingly.

Since there’s so much liquid from the canned beans and tomatoes, just a cup of broth is required in this recipe. Use vegetable or chicken broth, whichever you prefer. If you happen to have Better Than Bouillon, bouillon cubes or another broth concentrate on hand, add twice the amount suggested to reconstitute it to one cup, and omit the salt. You’ll get an extra savory flavor that makes the soup taste like it simmered for hours!

How To Make My 15-Minute Black Bean Soup

For 4 large or 6 medium servings, you’ll need:

• 2 tablespoons olive oil

• 2 garlic cloves, chopped

• 1 small yellow onion, chopped

• 1 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/2 teaspoon chili powder

• 2 (15-ounce) cans black beans and their liquid

• 1 (14.5-ounce) can fire-roasted diced tomatoes and their liquid

• 1 cup vegetable broth or chicken broth

• 1/2 teaspoon kosher salt, or to taste

For serving (all are optional): Sour cream or yogurt, chopped cilantro, sliced jalapeños, pickled red onions, lime wedges, tortilla chips or strips

Heat the olive oil and garlic in a medium saucepan or soup pot over medium heat. When bubbles appear around the edges of the garlic, add the onion. Sauté for about 3 minutes, until the onion begins to soften. Add the cumin, coriander, and chili powder and sauté for another 30 seconds or so, until fragrant.

Add the black beans and their liquid, tomatoes, and broth and stir to combine. Turn the heat up to medium-high, bring the soup up to a boil, then turn down to medium-low and let simmer for a few minutes, just to let the flavors come together. Taste for seasoning, adding the salt to taste if needed.

Optional blending step: This soup can be served as is, partially blended, or fully blended. Use an immersion blender to blend it to your preferred consistency.

Ladle the soup into serving bowls. Add your preferred toppings and serve right away. Let any leftovers cool to room temperature, then transfer to a tightly lidded container. The soup will keep, refrigerated, for up to 3 days, or frozen for up to 3 months. I like to freeze individual portions in souper cubes or small freezer-safe plastic containers, then thaw in the refrigerator overnight before reheating.

How I Serve This 15-Minute Soup

When the soup is done cooking, you can serve it chunky (as is), blend it up silky smooth, or partially blend it (my preference) for a thicker broth that still has some texture to it.

Then it’s time for toppings. Really, whatever you have that would be good on top of a chili or a tortilla soup will work well here. A dollop of sour cream or crema, some shredded or crumbled cheese, chopped cilantro, a squeeze of lime, tortilla chips or strips, sliced jalapeños, or even pickled onions are great additions.