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    You are here: Home / Soups + Chili / 20 Minute Black Bean Soup Recipe

    20 Minute Black Bean Soup Recipe

    Last Updated July 18, 2020. Published January 13, 2020 By Lorie Yarro Leave a Comment

    Jump to Recipe Print Recipe

    Whipping up a big bowl of soup doesn't get any easier--this Black Bean Soup recipe is ready and in the bowl in 20 minutes! A jar of your favorite salsa allows you to fine tune this simple, spicy dish to your liking!

    Bowl of Black Bean Soup with jalapenos, sour cream and cilantro.

    Dinner in 20 minutes?

    In the midst of a busy week when I wasn't feeling very motivated, I needed a dinner that I could fix super fast and it had to be easy. Obviously I wanted it to be delicious as well. And I also had to make sure that it was something the hubby would be happy to eat.

    He loves quesadillas, so I thought I could try to whip up a black bean soup for us as well. Well more like for me and then with my fingers crossed that he would eat it as well.

    And, boy was it easy as ever!

    If it tastes good and whips up in no time then that's honestly all I need to know!

    Overhead shot of black bean soup bowl with jalapenos, chips, and cilantro.

    3 Easy Steps Make this Recipe:

    1. Process the beans and broth.
    2. Toss in the salsa and spices.
    3. Simmer on the stove for 10-15 minutes.

    There really isn't anything easier!!

    What you will need:

    • I have veggie broth pictured, but if all you have is chicken broth, I have used it in a pinch and thought it tasted great still.
    • Choose your favorite jar of salsa. This is where you can add as much fun and spice to your soup. I like to use a good homemade salsa as well!
    • If your salsa has a lot of flavor, you can start with half of the spices and then add more as desired. The cumin though is where it's at in black bean soup.
    Ingredients to make 20 Minute Black Bean Soup with Salsa.

    How to make this recipe:

    Steps to make 20 Minute Black Bean Soup with Salsa.

    Variations:

    • Some like it hot, right? Add in some of your favorite hot sauce to really take things up a notch.
    • Chop some bell peppers and sauté them in some olive oil before tossing them into the soup for something extra to chew on.
    • Stir in a bit of cream for a bit of richness.
    • Two words: smoked paprika. This changes everything. Gives it a nice smoky flavor--you may never want to go back. It only takes a dash or two.
    Bowl of black bean soup with toppings.

    Check out these other recipes:

    • WHITE BEAN, KALE AND BUTTERNUT SQUASH SOUP
    • SLOW COOKER CREAMY CHICKEN AND WILD RICE SOUP
    • BLACK BEAN AND RICE SOUP
    • CHUNKY RED POTATO LEEK SOUP
    • MAPLE ROASTED SWEET POTATO CARROT SOUP
    • SLOW COOKER LENTIL CHILI
    • PUMPKIN QUINOA CHILI
    • BUTTERNUT SQUASH AND APPLE SOUP

    DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!

    20 Minute Black Bean Soup

    Whipping up a big bowl of soup doesn't get any easier--this Black Bean Soup recipe is ready and in the bowl in 20 minutes! A jar of your favorite salsa allows you to fine tune this simple, spicy dish to your liking!
    5 from 4 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American, Mexican
    Prep Time: 5 minutes
    15 minutes
    Total Time: 20 minutes
    Servings: 6
    Calories: 198kcal
    Author: Lorie Yarro

    Ingredients 

    • 3 cans of black beans
    • 1 16 oz. jar of salsa make it fresh if you aren't in a pinch!
    • 2 garlic cloves, minced
    • 2 - 3 cups vegetable broth
    • 2 - 3 teaspoon cumin
    • ½ T chili powder
    • ½ teaspoon sea salt
    • ½ teaspoon pepper
    • ½ c chopped cilantro

    Instructions

    • Add two (or 1 ½ for more whole beans in the soup) cans of drained black beans and 1 cup broth into a food processor or blender. Process until smooth. Add salsa and pulse several times to combine.
    • Transfer to a pot, add the remaining drained beans, broth, spices, salt and pepper and cook on medium for about 10-15 minutes, stirring occasionally. Add more vegetable broth if soup is too thick.
    • Stir in cilantro and serve with all of your favorite toppings. Refrigerate or freeze leftovers.

    Notes

    • Some like it hot, right? Add in some of your favorite hot sauce to really take things up a notch.
    • Chop some bell peppers and sauté them in some olive oil before tossing them into the soup for something extra to chew on.
    • Stir in a bit of cream for a bit of richness.
    • Two words: smoked paprika. This changes everything. Gives it a nice smoky flavor--you may never want to go back. It only takes a dash or two.

    Nutrition

    Calories: 198kcal | Carbohydrates: 38g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Potassium: 788mg | Fiber: 14g | Sugar: 5g | Vitamin A: 999IU | Vitamin C: 6mg | Calcium: 102mg | Iron: 5mg
    Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!
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    Welcome to lemons + zest!

    Hello! I’m Lorie, welcome to lemons + zest! If you love to eat, and you love delicious, simple recipes, then you are in the right place. When it comes to cooking these days, I firmly believe that if it takes too long, or too much work to make, then it’s not for me. Read More…

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