This Hatch Green Chili and Black Bean soup is ready in less than a half hour, and is a deliciously filling weeknight meal that packs a nutritional punch.  It also makes great leftovers! Vegetarian | Vegan | Soup | Recipe | 30 Minute Meal
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4.93 from 13 votes

Hatch Green Chile and Black Bean Soup Recipe

This Hatch Green Chili and Black Bean soup is ready in less than a half hour, and is a deliciously filling weeknight meal that packs a nutritional punch.  It also makes great leftovers! 
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dinner
Cuisine: soup, southwestern, vegan, Vegetarian
Servings: 4 people

Ingredients

  • 4 Cans Black Beans, drained
  • 1 16 ounce Carton Vegetable Stock
  • 2 Medium Hatch Chilies, diced May substitute poblano, jalapeno, Anaheim, or canned chilies, or a combination of these.
  • 1 Large Onion, diced
  • 4 Cloves Garlic, minced
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 1/4 Teaspoon Red Chili Flakes Optional

Instructions

  • Saute chiles and onion in a stock pot over medium heat until soft.
  • Add garlic and saute for one minute longer.
  • Add black beans and stock.
  • Add salt, black pepper, and red chili if using.
  • Bring to a simmer and simmer for ten minutes.
  • Puree using a hand blender, or pour soup carefully into a regular stand blender.  Be very careful - soup is hot!
  • Serve hot, and top with more diced onion and chili, goat cheese, yogurt, sour cream, or other desired topping.