Easy Black Bean Soup
Easy Black Bean Soup recipe ~ 5 ingredients, stove to table in 20 minutes. Loaded with delicious flavor, protein and fiber for a healthy any-night meal.
There are those days that just demand an easy, no-fuss meal and if you can find one that goes from stove to table in about 20 minutes, all the better. Easy Black Bean Soup is a delicious, healthy power-packed meal that does just that with only 5 simple fridge and pantry staples.
If you’ve been following for a while, you may remember this Easy Black Bean Soup I originally created after we got home from a trip to Key West where the breezes are balmy and the Rum Runners flow. Lately, I’ve been revisiting some of my older recipes and updating photos but when I saw this post I thought ~ huh? ~ all these ingredients don’t equal easy.
So I reworked the recipe and with the help of a jar of salsa verde the new, improved Easy Black Bean Soup still hits every flavor mark and a quick pulse with an immersion blender gives it just the right velvety texture.
It’s soup season. Let’s make soup!
There are a lot of different recipes for Black Bean Soup out there. Dried beans, canned beans, chunky, smooth. While I’m sure the dried bean versions are delicious, I wanted an Easy Black Bean Soup that could be enjoyed anytime so I opted for canned beans.
I also like a thicker soup with some texture ~ a blend of whole beans blended with the creaminess of pureed. Feel free to pulse your soup completely smooth if that’s your thing. Either way, it’s delicious. If you don’t have an immersion blender, a standard blender can be used or just a potato masher
Easy Black Bean Soup Ingredients:
- 3/4 cup bell peppers chopped (any color)
- 1 1/2 cups salsa verde
- 2 teaspoons ground cumin
- 2 cans black beans
- 1/2 cup fresh cilantro chopped
I’m using salsa verde because it already has many of the ingredients I included in my prior “easy” recipe like garlic, onions, tangy lime juice and spicy peppers that add heat and flavor to the soup.
There is actually one other ingredient I didn’t include in the count ~ oil ~ because most of us have some sort of oil in the house and you only need a tablespoon of it. I used olive oil, but a vegetable or canola oil would work well, too.
Instructions:
Add about a tablespoon of oil to a soup pot then drop in the chopped bell peppers and sauté 3-4 minutes or until they soften.
Tip: Give the salsa jar a good shake before you measure it and add to the soup so you get all the flavors.
Fold in the salsa verde and cumin, blending well.
Rinse and drain one of the cans of black beans and add it to the pot then add the entire other can of beans (juices too).
Cover and simmer 15 minutes over medium low heat with a light bubble, stirring occasionally so it doesn’t stick to the bottom. Last stir in the cilantro then using an immersion blender pulse lightly until you reach the thickness you like.
Optional toppings:
- bell peppers
- sweet corn
- sour cream or plain Greek yogurt
- avocado
- cheese
- tortilla chips
Some corn muffins would also be really good with this soup.
I not only prefer the ease of the updated recipe, but the taste as well.
Enjoy!
If you make this recipe, leave me a comment~ I’d love to hear from you because silence isn’t always golden ~ especially if there’s a toddler around ~ then silence can be suspicious.
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Easy Black Bean Soup
Ingredients
- 3/4 cup bell peppers chopped any color
- 1 1/2 cups salsa verde
- 2 teaspoons ground cumin
- 2 cans black beans
- 1/2 cup fresh cilantro chopped
Instructions
- Add about a tablespoon of oil to a soup pot then drop in the chopped bell peppers and saute 3-4 minutes or until they soften.
- Fold in the salsa verde and cumin, stirring to combine them.
- Rinse and drain one of the cans of black beans and add it to the pot then add the contents of the other can (juices too).
- Cover and simmer 15 minutes over medium low heat with a light bubble, stirring occasionally so it doesn’t stick to the bottom. Last stir in the cilantro then using an immersion blender pulse lightly until you reach the thickness you prefer.
Optional toppings:
- bell peppers
- sweet corn
- sour cream or plain Greek yogurt
- avocado
- cheese
- tortilla chips
Comments
Leave a Comment
Mary
August 30, 2016
What a delicious looking soup! Using canned beans makes for an easier and quicker recipe. This is definitely going on my menu for later. Pinned. Thanks for a great recipe. Chat later my friend…have a great week!
Bernie
September 1, 2016
Thanks Mary! Nothing wrong with the easy road sometimes. Enjoy the weekend, friend – hope it’s a good one!
Wendi
August 30, 2016
Hey Bernie!!! Guess what??? I HEARD you on the Food Blogger Pro podcast!!!!! Im a little behind on my listening – but I DID hear you!!! I even cheered in my kitchen for you – did you hear me? lol! Anyway, that was the most exciting part to me! Your black bean soup here looks simply AWESOME! I love that first photo! The lighting is so nice! I simply LOVE Cumin and I think that would absolutely MAKE this lovely recipe. Congrats on the podcast thing! 🙂
Bernie
August 31, 2016
Hey Wendi! Oh shoot! I wish it was me but unfortunately no, I haven’t tackled podcasts yet. I so appreciate the cheering, support and kind words. Thank you so much!