Description
This Easy Black Bean Salsa Soup is a hearty and flavorful Mexican-American vegetarian soup that combines black beans, chunky salsa, and spices for a quick and satisfying meal. It’s perfect for a cozy dinner and can be easily customized with your favorite toppings and additions.
Ingredients
Scale
Main Ingredients
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 cup chunky salsa (mild, medium, or hot)
- 1 1/2 cups vegetable or chicken broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Juice of 1/2 lime
Optional Toppings
- Sour cream
- Shredded cheese
- Avocado
- Cilantro
- Tortilla chips
Instructions
- Combine Ingredients: In a medium saucepan, combine the black beans, chunky salsa, broth, ground cumin, chili powder, garlic powder, salt, and pepper. Stir the mixture well to evenly distribute the seasonings.
- Simmer the Soup: Place the saucepan over medium heat and bring the mixture to a simmer. Let it cook for 10 to 15 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld perfectly.
- Blend Partially: Use an immersion blender to blend part of the soup directly in the pot to create a creamier texture while leaving some beans whole for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, then return it to the pot and stir well.
- Add Lime and Adjust Seasoning: Stir in the juice of half a lime to brighten the flavors. Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Serve and Garnish: Serve the soup hot, topped with your preferred optional toppings like sour cream, shredded cheese, avocado, cilantro, or tortilla chips for added flavor and crunch.
Notes
- Add cooked chicken or corn to make the soup heartier and more filling.
- Use fire-roasted salsa for a deeper, smoky flavor.
- This soup freezes well for up to 3 months—store in an airtight container and reheat gently before serving.
