Craving a hearty soup but short on time and cash? Our microwave canned black bean soup transforms pantry staples into a filling meal in under 10 minutes—no stove required.
Yes, you read that right. This recipe skips the simmering and delivers big flavor with zero chopping, making it the ultimate lazy-day comfort food.
We’ll walk you through spice hacks, microwaving tricks, and budget-friendly upgrades that make this soup a weeknight hero.
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Cheap Microwave Canned Black Bean Soup
Course: Dinner, LunchCuisine: Mexican2
5
minutes5
minutes250
kcal10
minutesThis microwave canned black bean soup is a lifesaver when you need a swift and nutritious meal. Utilizing canned black beans, this recipe emphasizes convenience and affordability while providing robust flavors. It’s an easy way to satisfy your hunger without breaking the bank or spending too much time in the kitchen.
Ingredients
black beans 15 ounces each
rinsed and drained
vegetable broth or water
cumin
chili powder
garlic powder
salt and pepper to taste
lime juice
optional toppings: diced avocado
chopped cilantro
sour cream
shredded cheese
tortilla chips.
Directions
- In a microwave-safe bowl, combine the rinsed black beans, vegetable broth, cumin, chili powder, garlic powder, salt, and pepper.
- Stir the mixture well to combine all the ingredients.
- Cover the bowl with a microwave-safe lid or plate.
- Microwave on high for 3-5 minutes, or until heated through, stirring halfway through the cooking time.
- Carefully remove the bowl from the microwave, as it will be hot.
- Stir in the lime juice and adjust the seasoning if necessary.
- Serve hot and top with your choice of diced avocado, chopped cilantro, sour cream, shredded cheese, or tortilla chips..
Notes
- Feel free to add more spices or hot sauce if you like it spicy. This soup is highly customizable; you can throw in other vegetables or beans to suit your taste. For added nutrition, consider serving it with a side of whole-grain bread or over rice.
Why Use Canned Black Beans for Microwave Soup?
My grandpa swore by canned beans during his cross-country RV trips. “No soaking, no boiling—just pop and go!” he’d say while making his legendary campfire chili. We’ve upgraded his philosophy for dorm rooms and cramped kitchens: canned black beans let us skip prep work entirely. They’re pre-cooked, shelf-stable, and cost under $1 per can at most stores.
Mom—Linda the Lunchbox Queen—taught me their secret superpower: speed. Unlike dried beans requiring 12+ hours of soaking, canned beans microwave safely in minutes. Just drain and rinse them first to slash sodium by up to 40%. Perfect for busy weeknights when ramen just won’t cut it.
What Does Microwave Black Bean Soup Taste Like?
Imagine chili’s smoky cousin who’s simpler but just as satisfying. The base tastes earthy and creamy, with a subtle tang from tomatoes. Spices like cumin or smoked paprika add warmth without overpowering—like a hug from your favorite flannel shirt.
In middle school, I’d swap Mom’s thermos soup for cafeteria pizza… until she added crispy tortilla strips on top. Now? I crave that combo: velvety beans, zesty broth, and crunchy garnishes. Pro tip: A squeeze of lime brightens everything up. Your taste buds will salsa dance. For a quick and affordable meal, consider trying some cheap microwave canned black bean corn salsa that combines great flavors with convenience.
Ready to raid your pantry? Let’s talk ingredients that transform this humble can into a flavor powerhouse.
Ingredients for Microwave Canned Black Bean Soup
Our core trio: canned black beans (drained), broth (any type), and a tomato product (sauce, paste, or salsa). My college roommate once subbed ketchup in a pinch—surprisingly decent! Keep these staples on hand for emergency soup situations. These ingredients can also be the perfect base for quick and easy meals, like a cheap microwave canned black bean salsa that is both tasty and satisfying.
Essential Ingredients &Amp; Pantry Substitutes
No fresh onions? Use 1/4 tsp onion powder per can. Out of broth? Mix 1 cup water + 1/2 tsp bouillon. We’ve even used pickle juice for tang when lime-less (don’t @ me).
Dairy-free? Skip the cheese topping. Canned corn or rotel tomatoes add texture without hiking costs. Remember: this recipe bends to your pantry’s will. One quick and easy option to consider is microwave canned corn, which can enhance meals with minimal effort. It’s a simple way to enjoy sweet and delicious corn in just minutes.
Spice Alternatives for Flavor Variations
Cumin is king here, but chili powder or taco seasoning work. No smoked paprika? A dash of liquid smoke + regular paprika = 80% similar. My spice-averse niece uses pumpkin pie spice—shockingly cozy!
For heat lovers: chipotle powder or canned jalapeños. Mild fans: sweet paprika + dash of cinnamon. Pro tip: Add spices gradually—you can’t un-spice a soup explosion.
Also See: Lazy Microwave Pre-cooked Bacon Mac: Cheesy Comfort!
How to Make Black Bean Soup in the Microwave
I learned this method after burning three pots in my first apartment. Microwaves prevent scorching—just use a 2-quart microwave-safe bowl (we repurpose pasta jars).
Step-by-step Microwaving Instructions
- Drain beans thoroughly (reduces sodium and prevents mush)
- Mix beans, 1 cup broth, 1/2 cup tomato sauce in bowl
- Microwave 2 minutes uncovered to start flavor fusion
- Stir, then microwave 1-2 minute intervals until steaming
Stirring breaks up hot spots. If your bowl feels nuclear, pause and let residual heat work. No fancy tools needed—I’ve used plastic sporks! It’s also important to know that many plastic bowls are safe to use in the microwave, but checking for microwave-safe plastic bowls is vital. Using the right plastic bowl can help you heat your food evenly without any risk.
Layering Flavors During Cooking
Add dried spices early (they need heat to bloom). Fresh herbs go last—microwaving cilantro turns it into pond scent. Stir in acid (vinegar, lime) post-cooking for maximum zing.
Crushed garlic cloves sink flavor bombs as it cooks. For depth, add a parmesan rind before nuking—it’s our “cheater’s umami.” Remove before serving unless you enjoy rind hockey pucks. This technique can also enhance simple snacks, like quick microwave garlic parmesan chips, which are both easy to make and full of flavor. These chips provide a perfect crunchy bite that complements any meal or can be enjoyed on their own.
Also See: The Lazy Microwave Frozen Mozzarella Stick Sandwich
How Long to Microwave Canned Black Bean Soup
Timing depends on your microwave’s wattage. Most dorm models are 700-900W. Our 2010 dinosaur takes 5 minutes—newer 1200W beasts finish in 2.5.
Adjusting Cooking Times by Wattage
| Wattage | Time | Visual Cue |
|---|---|---|
| 600-800W | 4-5 mins | Steam rising steadily |
| 800-1000W | 3-4 mins | Bubbles at edges |
| 1000W+ | 2-3 mins | Surface ripples |
Microwave in 1-minute bursts, stirring between zaps. Beans retain heat like mini coals—they’ll keep cooking off the turntable. Burnt your tongue? Been there. Let it rest 90 seconds.
Now that your soup’s piping hot, let’s tackle the #1 complaint: watery texture. (Spoiler: Your potato masher is about to shine.)
How to Thicken Microwave Black Bean Soup
We’ve all been there—your soup resembles bean tea more than a hearty meal. Fear not! My roommate’s “starch experiments” during quarantine taught us two foolproof methods. If you’re looking for a quick and satisfying meal, microwave soup can be a game changer. These soups are perfect for busy days when you need something warm and delicious in minutes.
Using Common Kitchen Starches
Mix 1 tsp cornstarch with 2 tbsp cold water to create a slurry. Stir it into hot soup, then microwave 30 seconds. The soup will transform from watery to velvety. Cornstarch thickens at 203°F (95°C), which microwaves hit easily.
No cornstarch? All-purpose flour works (1 tbsp + 2 tbsp water). Just cook 1 minute longer to eliminate raw flour taste. I once used instant mashed potatoes—thickened beautifully but tasted like Thanksgiving side dish. For a quicker and more convenient meal option, consider pairing it with cheap microwave instant mashed potatoes and canned corn for a delicious side dish.
Blending Techniques for Creaminess
Blend 1/3 of the soup with an immersion blender or fork. The mashed beans release natural starches, creating a luxe texture. Our $5 thrift store blender works—just don’t seal the lid fully (steam explosions = bean ceiling art). Perfect for quick meals, pairing this with some cheap microwave canned soup or instant mashed potatoes can make for a satisfying and budget-friendly dinner.
For silken results, add 2 tbsp cream cheese before blending. My vegan friend swears by blended cashews. Either way, you’ll fool guests into thinking you simmered it for hours.
Storing and Reheating Leftover Black Bean Soup
This soup survives fridge neglect better than my succulents. Store it right, and it’ll stay edible for 4 days—though ours never lasts that long.
Best Microwave-safe Containers
Use glass jars with wide mouths (like pasta sauce jars) or BPA-free plastic containers. Avoid takeout containers—the one time I reused a Thai soup tub, it warped into a bean-filled UFO. To ensure safety, it’s important to follow guidelines when reusing plastic containers, as improper use can lead to health risks. A safe usage guide for reusing plastic takeout containers can help you make better choices for food storage.
Leave 1-inch headspace for expansion. Cover loosely with a microwave-safe plate instead of lids—prevents pressure build-up. Pro tip: Label with masking tape unless you enjoy “mystery sludge roulette.” And if you’re wondering whether you can use Pyrex lids in the microwave, they’re generally not recommended for heat exposure.
Common Microwave Black Bean Soup Mistakes
I’ve committed every bean sin imaginable. Let my failures be your guide.
Overheating &Amp; Splatter Prevention
Microwaving beyond 3 minutes causes volcanic eruptions. Use a splatter guard (paper towel works) and stop at 2-minute intervals. If your bowl’s hotter than a jalapeño’s handshake, let it rest 60 seconds before stirring.
Always vent: poke a garlic clove through plastic wrap or leave lid askew. My 2018 “bean-stalactite” kitchen ceiling still haunts me.
Fixing Over-seasoned Soup
Added too much cumin? Stir in 1/4 cup cooked rice—it absorbs excess salt and spices. No rice? Dairy mellows heat: try sour cream or shredded cheese. My infamous “ghost pepper incident” was salvaged with 1/2 cup plain yogurt. A great option for those looking to experiment with yogurt is microwave yogurt, which allows you to create delicious, creamy recipes quickly and easily.
For blandness emergencies, keep roasted garlic powder handy. Two shakes revive flavor without requiring more microwave time.
Now that we’ve navigated thickening and reheating minefields, let’s talk about customizing your soup with whatever’s lurking in the fridge…
Now It’s Your Turn to Try!
We’ve covered everything from spice swaps to microwave wattage adjustments for your canned black bean soup. This budget-friendly meal proves you don’t need fancy equipment for hearty flavors.
Grab those pantry staples and let your microwave work its magic. Just remember our splatter-prevention tips when reheating leftovers. Your next cozy bowl is literally minutes away!
