5-Ingredient Black Bean Soup

The week between Christmas and New Year's. The exhale. This year the exhale is full of plans: Derek and I, on the couch after the kids were distributed to their various post-Christmas locations (Marcus at Terrell's for two days, Jasmine at a sleepover, Isaiah and Zoe with Lydia), talked about 2020. The year. Our year. The year we get married. The year we find a house. The year the six become officially one.

He said, "I want a small wedding." I said, "Define small." He said, "Family. Church. Food you cook." I said, "I'm not cooking at my own wedding." He said, "You'll cook the rehearsal dinner." He's right. Of course I'll cook the rehearsal dinner. I'll cook the rehearsal dinner the way Mama cooked every meal that mattered: from scratch, with love, standing at the stove because that's where Jackson women stand when the world is changing.

New Year's Eve. All six of us. Midnight countdown. Black-eyed peas at 11:45. The tradition. Derek ate his bowl and said, "For luck." I said, "For everything." The kiss at midnight. The children groaning. Zoe covering her eyes. Isaiah pretending not to watch. Marcus and Jasmine exchanging a look that said: our parents are in love and it is embarrassing and also fine. The year turned. 2020. The year everything was supposed to happen. The year that had other plans. But we didn't know that yet. We just ate our peas and kissed and believed.

We always did black-eyed peas on New Year’s Eve — that’s the tradition, that’s the Jackson family way — but the soup I keep coming back to when the calendar turns is this one: five ingredients, almost nothing to it, and somehow everything you need. Black beans carry the same spirit as those peas, the same promise of a year worth believing in, and this soup is what I make when I want warmth without a project, comfort without a crowd, something that says we made it, and we’re still here without me having to say a word.

Prep Time: 5 min | Cook Time: 20 min | Total Time: 25 min | Servings: 4

Ingredients

2 cans (15 oz each) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes with green chiles (such as Rotel)
2 cups low-sodium chicken or vegetable broth
1 teaspoon ground cumin
1/2 teaspoon garlic powder

Instructions

Combine. Add the black beans, diced tomatoes with green chiles, broth, cumin, and garlic powder to a medium saucepan over medium heat. Stir to combine.
Simmer. Bring the soup to a gentle boil, then reduce heat to low. Simmer uncovered for 15 minutes, stirring occasionally, until the flavors meld and the broth thickens slightly.
Blend (optional). For a creamier texture, use an immersion blender to partially blend the soup — about 4–5 pulses — leaving plenty of whole beans for body and texture.
Taste and serve. Adjust seasoning with salt and pepper as needed. Ladle into bowls and top with sour cream, shredded cheese, fresh cilantro, or a squeeze of lime if desired.

Nutrition (per serving)

5-Ingredient Black Bean Soup — For Luck, For Everything, For the Year We Believed In