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Easy Black Bean Salsa Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 29 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Vegetarian

Description

This Easy Black Bean Salsa Soup is a flavorful, comforting meal that’s quick to prepare and packed with wholesome ingredients. Combining sautéed onions, spices, and vegetables with black beans, salsa, and broth, this soup offers a hearty texture thanks to puréed beans while retaining some whole beans for bite. Perfect for a nutritious lunch or dinner, this simple recipe yields six generous servings with minimal prep and cook time.

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • ½ onion, diced
  • 1 tablespoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ cup diced carrot (optional)
  • 1 rib celery, diced (optional)
  • 3 (15-ounce) cans black beans, drained
  • 1 (15-16 ounce) jar mild salsa
  • 1 cup broth (vegetable or chicken)

Instructions

  1. Sauté the aromatics: Heat olive oil in a large soup pot over medium heat. Add diced onion, dried oregano, garlic powder, ground cumin, and a pinch of salt. If using, stir in diced carrot and celery. Sauté for 3-4 minutes until the onions soften and the vegetables become fragrant and slightly tender.
  2. Add main soup ingredients: To the pot, add 2 cans of drained black beans, the jar of mild salsa, and 1 cup of broth (vegetable or chicken). Stir to combine the ingredients evenly.
  3. Purée remaining beans: Purée the remaining 1 can of black beans in a food processor or blender until smooth. Pour this puréed mixture back into the soup pot to help thicken the soup and add creaminess.
  4. Simmer the soup: Bring the soup to a simmer and cook for 20 minutes, stirring occasionally, allowing the flavors to meld and the soup to heat through thoroughly.
  5. Serve: Ladle the soup into bowls and enjoy warm as a hearty and nutritious meal.

Notes

  • For extra spice, add a pinch of chili powder or cayenne pepper with the other spices.
  • Use low-sodium broth and salsa to control the sodium content if desired.
  • If you prefer a chunkier texture, skip blending one can of black beans.
  • This soup freezes well; store leftovers in airtight containers for up to 3 months.
  • Serve with a dollop of sour cream or a sprinkle of shredded cheese if not following a vegan diet.

Find it online: https://slsrecipes.com/easy-black-bean-salsa-soup-recipe/