A super thick and alluringly creamy black bean soup recipe, in under 10 minutes from start to finish!
Healthy Black Bean Soup
Don’t know what to make for dinner tonight? You should definitely make this soup, because it is absolutely delicious and so simple to throw together!
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The Best Black Bean Soup Recipe
What makes this one the best black bean soup?
It’s not just the thick texture and bold flavor, although those two things certainly help!
It’s also that this is quite possibly the absolute easiest black bean soup recipe you will ever try.
No chopping vegetables
No obscure spices
No half-used container of vegetable broth left after making the recipe.
Leftover Black Beans? Make This Veggie Burger Recipe!
So what’s the secret?
The secret ingredient is… jarred salsa!
Since salsa already contains many of the same ingredients found in traditional Mexican black bean soup recipes – including onions, garlic, jalapenos, lime juice, and vinegar – it enables you to skip a bunch of steps.
And the best part is that there’s NO need to chop any onions (yay!!!).
It also lets you to make mild, medium, or spicy soup. Just be sure to use a brand of salsa that you like!
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What Do You Eat With The Soup?
Crushed Tortilla Chips
Toast or Applesauce Muffins (shown above)
Corn Muffins or Vegan Cornbread
Or top the vegan black bean soup with croutons, cilantro, shredded cheese, sour cream, lime (for Cuban black bean soup), chopped peppers, or diced avocado.
While some traditional recipes will include ham, pork, or bacon to add texture and flavor, you can keep the soup vegetarian and Weight Watchers friendly by using diced tofu or roasted sweet potatoes (here’s how to cook sweet potatoes). Leftovers freeze well, so the recipe is great for meal prep.
And For Dessert? Black Bean Brownies!
Above – watch the video how to make black bean soup!
Feel free to use either soaked and cooked dried beans or canned beans for this soup.
Because the recipe only takes five minutes to make from scratch, there’s no need for an instant pot or crock pot slow cooker version of the recipe – it’s already almost too easy on its own!
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Black Bean Soup Recipe
- 1 can black beans, or 1 1/2 cups cooked
- 1 cup salsa of choice
- 1/2 cup water
- 3/4 tsp ground cumin
- 1/4 tsp salt
- optional 1 tbsp mayo, sour cream, or cashew cream, for added richness
- optional garnishes, including diced avocado, cilantro, parsley, crushed tortilla chips, etc.
- Combine all ingredients. I like to pulverize (leaving some texture) with a hand blender, but it's not required. Heat on the stove, or the soup can be eaten cold if you prefer. The recipe is easily customizable - feel free to add diced roasted sweet potato, corn, etc. Leftovers can be frozen. View Nutrition Facts
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