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5 from 1 vote

Easy Black Bean Soup

Easy, just 5 ingredients ~ authentic flavor from stove to table in 20 minutes.
Course: Soup
Cuisine: Cuban
Keyword: black bean soup, cuban black bean soup
Servings: 4


  • 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


  • 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


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg