Description
This Easy Black Bean Salsa Soup is a flavorful, comforting meal that’s quick to prepare and packed with wholesome ingredients. Combining sautéed onions, spices, and vegetables with black beans, salsa, and broth, this soup offers a hearty texture thanks to puréed beans while retaining some whole beans for bite. Perfect for a nutritious lunch or dinner, this simple recipe yields six generous servings with minimal prep and cook time.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- ½ onion, diced
- 1 tablespoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ cup diced carrot (optional)
- 1 rib celery, diced (optional)
- 3 (15-ounce) cans black beans, drained
- 1 (15-16 ounce) jar mild salsa
- 1 cup broth (vegetable or chicken)
Instructions
- Sauté the aromatics: Heat olive oil in a large soup pot over medium heat. Add diced onion, dried oregano, garlic powder, ground cumin, and a pinch of salt. If using, stir in diced carrot and celery. Sauté for 3-4 minutes until the onions soften and the vegetables become fragrant and slightly tender.
- Add main soup ingredients: To the pot, add 2 cans of drained black beans, the jar of mild salsa, and 1 cup of broth (vegetable or chicken). Stir to combine the ingredients evenly.
- Purée remaining beans: Purée the remaining 1 can of black beans in a food processor or blender until smooth. Pour this puréed mixture back into the soup pot to help thicken the soup and add creaminess.
- Simmer the soup: Bring the soup to a simmer and cook for 20 minutes, stirring occasionally, allowing the flavors to meld and the soup to heat through thoroughly.
- Serve: Ladle the soup into bowls and enjoy warm as a hearty and nutritious meal.
Notes
- For extra spice, add a pinch of chili powder or cayenne pepper with the other spices.
- Use low-sodium broth and salsa to control the sodium content if desired.
- If you prefer a chunkier texture, skip blending one can of black beans.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
- Serve with a dollop of sour cream or a sprinkle of shredded cheese if not following a vegan diet.
