A fast store-cupboard favorite, this easy soup uses canned beans and chicken broth. The beans simmer in the broth, then get pulsed with cilantro and almonds for a hearty meatless meal. Serve topped with avocado and sour cream.



Ingredient Checklist


Instructions Checklist
  • Heat oil in a medium pot over medium heat. Add 1 1/2 cups onion, season with salt and pepper, and cook, stirring occasionally, until softened and golden, about 8 minutes. Add garlic and cumin and cook, stirring, until fragrant, about 1 minute. Add beans and broth; bring to a boil. Reduce heat; simmer until beans are heated through and creamy, about 10 minutes; let cool 10 minutes.

  • Working in batches, transfer soup to a blender and add some cilantro and almonds. Pulse until beans are coarsely chopped but not pureed (do not overprocess). Season with salt and pepper and rewarm in pot. Divide soup among 4 bowls and serve with remaining 1/2 cup onion, cilantro, almonds, avocado, and yogurt.

Cook's Notes

Soup can be made 3 days ahead and stored in refrigerator.

Reviews (1)

49 Ratings
  • 5 star values: 11
  • 4 star values: 12
  • 3 star values: 19
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
since it uses chicken broth, it isn't really a meatless meal. to make it truly meatless i use roasted garlic and veggie broth. this soup can be adapted many ways and always satisfying! if you want leftovers you will have to make enough to have them! One variation i have is to add shredded chicken breast i either grill or sous vide. Fresh guacamole is also an option. Lime wedges, sliced radish, jalapeno, mexican sour cream, hummus...this soup can do anything!