With (Optional) Cumin-Dusted Bread Bowls

~ This easy black bean soup is rich, hearty and filling, developing satisfying layers of flavor in just 20 minutes of cooking. The crispy cumin-dusted bread bowls bake in minutes and can be made ahead — true comfort food made ultra quick and simple. ~

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Freezable (soup)  •  Make Ahead  •

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Video Tutorial

Soup That Has Its Own Bowl (the Backstory)

I once shattered a virtually unbreakable porcelain bowl — ironic, because our soup that night had its own edible bowl: a warm, crisp bread bowl. While we cleaned up the shards, I realized how perfect a built-in bowl was for this hearty black bean soup. The top stays crisp and scoopable while the bottom softens and soaks up the rich broth for those final, comforting bites.

This soup is inspired by a thick Cuban-style black bean soup we love at a local restaurant. I wanted to recreate that craveable, stew-like texture at home while making a lighter, more nutritious version. With a savory base of onions, garlic and green pepper, a hint of sausage for depth, and the right spices, this soup captures that restaurant flavor in a quicker, healthier form.

It’s ridiculously easy — if you have half an hour, you have soup.

Making the (Make-Ahead!) Baked Bread Bowls

The cumin-dusted bread bowls look fancy but are a snap to make. They’re like the tortilla bowls used for Tex-Mex salads but are baked and nutrition-boosted. Start with high-fiber, high-protein flatbreads. After lightly spraying one side with oil, sprinkle with kosher salt and cumin, then press the flatbread into an oven-safe bowl. Shape the edges into little flutes if you like. Bake until edges are lightly browned and let cool; they crisp up as they cool.

You can shape them inside an oven-safe bowl or use alternative methods (upturned bowls or muffin pans) if needed. These bread bowls keep well — make them a couple of days in advance and store loosely wrapped or in a bag for up to a week.

Building Quick Black Bean Soup Flavor

This soup builds deep flavor quickly. Start by sautéing onions, garlic and green pepper in a bit of olive oil with a bay leaf and sliced chicken or turkey sausage for savory depth. Deglaze with vegetable broth, add rinsed black beans, tomato paste and seasonings (salt, oregano, cumin and black pepper), then simmer for about 15 minutes. The beans keep some texture while the flavors meld; simmer longer if you prefer a creamier, more broken-down texture.

Serve the soup in cooled bread bowls or regular bowls and garnish as desired with reduced-fat sour cream, shredded cheddar, sliced green onions and diced tomatoes. The combination of fiber-rich beans and a modest amount of lean sausage makes this a satisfying, nourishing meal that’s lighter than the restaurant version.

Ingredients

• 1 teaspoon olive oil
• 1 cup chopped sweet onion (about 1/2 a large onion)
• 1 (3-ounce) Italian, Cajun or Cuban-style chicken or turkey sausage link, sliced (yields about 1/2 cup)
• 1/3 cup finely chopped green pepper
• 2 teaspoons minced garlic
• 1 bay leaf
• 1 (14.5-ounce) can vegetable broth (optional second can if you prefer a thinner soup)
• 4 (15-ounce) cans black beans, rinsed and drained
• 3 tablespoons tomato paste
• 1 teaspoon kosher salt
• 3/4 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• Optional toppings: reduced-fat sour cream, reduced-fat shredded cheddar cheese, thinly sliced green onions, diced tomatoes, and the cumin-dusted bread bowls (recipe below)

Instructions

1. Heat olive oil in a large soup pot over medium heat. Add onions, sausage, green pepper, garlic and bay leaf. Cook until onions are translucent, about 5 minutes, stirring so the garlic doesn’t burn.
2. Add one can of vegetable broth and stir to deglaze the pan. Add the black beans, tomato paste, salt, oregano, cumin and black pepper. Cover and simmer for 15 minutes, stirring occasionally. Add the optional second can of broth if you prefer a thinner consistency or if reheating later.
3. Serve hot in cooled bread bowls or regular bowls. Garnish with your choice of toppings.

Cumin-Dusted Bread Bowls

These easy, nutritious bread bowls bake in minutes and can be made ahead.

Ingredients

For Each Bread Bowl (makes about four for the soup recipe)

• 1 Flatout flatbread (Multi Grain with Flax, Soft 100% Whole Wheat or Light Original)
• All-natural cooking spray or a light brush of oil
• 1/4 teaspoon ground cumin
• 1/8 teaspoon kosher salt

Instructions

1. Preheat oven to 375ºF.
2. Lay a flatbread on a work surface, spray the outside lightly with cooking spray or brush with oil. Sprinkle evenly with cumin and salt and spread with your fingers if needed.
3. With the spiced side facing out, gently place the flatbread into a high-sided, oven-safe bowl (about 7 inches across). Shape the edges as desired.
4. Repeat to make additional bowls and place them in the preheated oven (use a cookie sheet if you need stability).
5. Bake 12–14 minutes, rotating once, until edges are lightly browned. Remove and cool; the bowls will crisp up as they cool. If they slump, gently push the sides back into place while cooling.

Nutrition Information (per bread bowl):

Calories: 90 • Total Fat: 2g • Carbohydrates: 22g • Fiber: 10g • Protein: 7g • Sodium: 470mg

Notes

Optional second can of broth: The soup thickens as it sits. If you plan to simmer longer or reheat later, keep an extra can of broth on hand to thin the soup to your preferred consistency. The soup refrigerates and freezes well, making it an excellent make-ahead meal.

More Hearty, Comforting Soup Recipes

• Crock Pot Southwestern Corn Chowder with Chicken and Green Chiles
• Hearty Lentil & Swiss Chard Soup
• Top 10 Healthy Crock-Pot Chicken Soups and Chilis
• Light Sausage, Caramelized Onion & Bean Soup
• Tomato Basil Soup with Tortellini

Easy Black Bean Soup

This easy black bean soup is rich, hearty and filling and comes together quickly.

Yield: 5 1/2 cups • Prep Time: 7 minutes • Cook Time: 20 minutes • Total Time: 27 minutes

Ingredients

• 1 teaspoon olive oil
• 1 cup chopped sweet onion (about 1/2 a large onion)
• 1 (3-ounce) chicken or turkey sausage link, sliced (about 1/2 cup)
• 1/3 cup finely chopped green pepper
• 2 teaspoons minced garlic
• 1 bay leaf
• 1 (14.5-ounce) can vegetable broth
• 4 (15-ounce) cans black beans, rinsed and drained
• 3 tablespoons tomato paste
• 1 teaspoon kosher salt
• 3/4 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• Optional: Cumin-dusted bread bowls, reduced-fat sour cream, reduced-fat shredded cheddar, green onions, diced tomatoes

Instructions

1. Heat oil in a large pot over medium heat. Add onions, sausage, green pepper, garlic and bay leaf; cook until onions are translucent, about 5 minutes.
2. Add one can of broth and scrape up any browned bits. Stir in black beans, tomato paste and seasonings. Cover and simmer for 15 minutes, stirring occasionally.
3. Serve in cooled bread bowls or regular bowls with desired toppings.

Nutrition Information (per 1 cup serving of soup):

Calories: 529 • Total Fat: 5g • Carb: 89g • Fiber: 31g • Protein: 36g • Sodium: 797mg

Nutrition excludes optional toppings and bread bowls. Values are estimates and may vary with ingredient choices.