Easy Black Bean Soup
Easy Black Bean Soup recipe ~ 5 ingredients and stove to table in under under 30 minutes. This soup is loaded with delicious flavor, protein and fiber making it the ideal healthy weeknight meal.
There are a lot of days that demand an easy, no-fuss meal and if you can find one that goes from stove to table in under 30 minutes, all the better.
This delicious, healthy, power-packed meal cooks all in one pot with just 5 simple ingredients.
I originally created this recipe after a trip to Key West several years ago where the breezes are balmy, the Rum Runners flow and there’s a definite Cuban flair to many dishes, including Black Bean Soup. With the help of a jar of salsa verde, this soup hits every flavor mark and a quick pulse with an immersion blender it has 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 a easy soup that didn’t sacrifice taste and could be enjoyed anytime so I opted for canned beans.
Easy Black Bean Soup Ingredients:
- bell peppers chopped (any color)
- jar of salsa verde
- ground cumin
- canned black beans
- fresh cilantro chopped
How to make Easy Black Bean Soup:
Add one tablespoon of oil to a soup pot. This can be any kind of oil you have on hand (olive, vegetable, canola) then drop in the chopped bell peppers and sauté 3 minutes or until they’re tender.
Shake up the salsa then fold it into the soup along with the cumin, blending well.
Rinse and drain one of the cans of black beans and add it to the pot then add the other can (including the juices).
Cover and simmer 15 minutes over medium low heat stirring occasionally so it doesn’t stick to the bottom then add the cilantro.
How do I thicken the soup?
Next use an immersion blender to pulse lightly until you reach the thickness you like. You can also use a standard blender (cool the soup slightly first) or a potato masher.
What do I eat with black bean soup?
- corn muffins
- salad
- cheesy garlic bread
- tortilla chips
Optional soup toppings:
- bell peppers
- corn
- sour cream or plain Greek yogurt
- avocado
- cheese
- tortilla chips
Enjoy!
If you make this Easy Black Bean Soup recipe then I’d love to hear from you with a comment or star rating in the recipe box.
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Easy Black Bean Soup
Ingredients
- 1 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 one tablespoon of oil (any kind you have on hand: vegetable, olive, canola, etc) to a soup pot then drop in the chopped bell pepper and cook 3-4 minutes or until tender.
- Shake the salsa verde jar to blend the ingredients then add it along with the cumin, stirring to combine.
- Rinse and drain one of the cans of black beans and add it to the pot then add the second can of beans and the juices (do not rinse).
- Cover and simmer 15 minutes over medium low heat stirring occasionally so the beans don't stick to the bottom. Add the cilantro then use an immersion blender to pulse lightly until you reach the thickness you prefer. A standard blender or potato masher can also be used to thicken the soup.
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!
Gretchen
January 22, 2020
Delicious! Got this in my inbox and made it for lunch. Sooooo good and satisfying on this cold day! Thank you for the recipe ❤️🖤
Bernie
January 23, 2020
Hi Gretchen – So glad you like the soup as much as I do! Thanks so much for making the recipe (especially as fast as you did!) and stopping by here. ~ Bernie