Description
This Easy Black Bean Salsa Soup is a hearty and flavorful meal perfect for a quick weeknight dinner. Combining black beans, savory spices, and mild salsa, this soup offers a comforting and nutritious dish that is simple to prepare in just 25 minutes.
Ingredients
Scale
Soup 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 Aromatics: Heat olive oil in a large soup pot over medium heat. Add the diced onion, dried oregano, garlic powder, ground cumin, and a pinch of salt. If you choose to include diced carrot and celery, add them now. Sauté everything together for 3-4 minutes until the onions become soft and fragrant.
- Add Beans and Salsa: Add two cans of drained black beans, the jar of mild salsa, and the broth into the pot. Stir well to combine all the flavors.
- Purée Beans: Take the remaining can of black beans and purée them in a food processor or blender until smooth. Then, add this puréed mixture back into the pot to thicken the soup and add creamy texture.
- Simmer: Allow the soup to simmer gently for 20 minutes on medium-low heat, stirring occasionally to blend the flavors and ensure it is heated through.
- Serve: Ladle the hot soup into bowls and enjoy immediately for a warm, satisfying meal.
Notes
- For a spicier kick, use medium or hot salsa instead of mild salsa.
- You can substitute vegetable broth with chicken broth depending on preference and dietary needs.
- The optional carrots and celery add extra nutrition and texture but can be omitted if desired.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.
- To make this recipe vegan, ensure the broth used is vegetable broth.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
