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Whipping up a big bowl of soup doesn’t get any easier–this Black Bean Soup recipe is ready and in the bowl in 20 minutes! A jar of your favorite salsa allows you to fine tune this simple, spicy dish to your liking!
Dinner in 20 minutes?
In the midst of a busy week when I wasn’t feeling very motivated, I needed a dinner that I could fix super fast and it had to be easy. Obviously I wanted it to be delicious as well. And I also had to make sure that it was something the hubby would be happy to eat.
He loves quesadillas, so I thought I could try to whip up a black bean soup for us as well. Well more like for me and then with my fingers crossed that he would eat it as well.
And, boy was it easy as ever!
If it tastes good and whips up in no time then that’s honestly all I need to know!
3 Easy Steps Make this Recipe:
- Process the beans and broth.
- Toss in the salsa and spices.
- Simmer on the stove for 10-15 minutes.
There really isn’t anything easier!!
What you will need:
- I have veggie broth pictured, but if all you have is chicken broth, I have used it in a pinch and thought it tasted great still.
- Choose your favorite jar of salsa. This is where you can add as much fun and spice to your soup. I like to use a good homemade salsa as well!
- If your salsa has a lot of flavor, you can start with half of the spices and then add more as desired. The cumin though is where it’s at in black bean soup.
How to make this recipe:
Variations:
- Some like it hot, right? Add in some of your favorite hot sauce to really take things up a notch.
- Chop some bell peppers and sauté them in some olive oil before tossing them into the soup for something extra to chew on.
- Stir in a bit of cream for a bit of richness.
- Two words: smoked paprika. This changes everything. Gives it a nice smoky flavor–you may never want to go back. It only takes a dash or two.
Check out these other recipes:
- WHITE BEAN, KALE AND BUTTERNUT SQUASH SOUP
- SLOW COOKER CREAMY CHICKEN AND WILD RICE SOUP
- BLACK BEAN AND RICE SOUP
- CHUNKY RED POTATO LEEK SOUP
- MAPLE ROASTED SWEET POTATO CARROT SOUP
- SLOW COOKER LENTIL CHILI
- PUMPKIN QUINOA CHILI
- BUTTERNUT SQUASH AND APPLE SOUP
DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!
20 Minute Black Bean Soup
Ingredients
- 3 cans of black beans
- 1 16 oz. jar of salsa, make it fresh if you aren’t in a pinch!
- 2 garlic cloves, minced
- 2 – 3 cups vegetable broth
- 2 – 3 tsp cumin
- 1/2 T chili powder
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/2 c chopped cilantro
Instructions
- Add two (or 1 1/2 for more whole beans in the soup) cans of drained black beans and 1 cup broth into a food processor or blender. Process until smooth. Add salsa and pulse several times to combine.
- Transfer to a pot, add the remaining drained beans, broth, spices, salt and pepper and cook on medium for about 10-15 minutes, stirring occasionally. Add more vegetable broth if soup is too thick.
- Stir in cilantro and serve with all of your favorite toppings. Refrigerate or freeze leftovers.
Notes
- Some like it hot, right? Add in some of your favorite hot sauce to really take things up a notch.
- Chop some bell peppers and sauté them in some olive oil before tossing them into the soup for something extra to chew on.
- Stir in a bit of cream for a bit of richness.
- Two words: smoked paprika. This changes everything. Gives it a nice smoky flavor–you may never want to go back. It only takes a dash or two.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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