Name: 20 Minute Black Bean Soup
Prep time: 5 min
Total time: 20 min
Ingredients: 3 cans of black beans ((approx. 15 oz each)); 16 oz. jar of salsa (make it fresh if you aren't in a pinch!); 2-3 garlic cloves, minced; 2 - 3 cups vegetable broth; 2 - 3 tsp cumin; ½ Tbsp chili powder; ½ tsp sea salt; ½ tsp pepper; ½ cup chopped cilantro; optional: juice of half a lime

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Whipping up a big bowl of soup doesn’t get any easier–this Black Bean Soup with Salsa recipe is ready and in the bowl in 20 minutes! A jar of your favorite salsa allows you make this quick and easy soup all the more flavorful–perfect for when you want a big bowl of soup as quickly as possible!

Bowl of black bean soup topped with cilantro, onions and sour cream.

This black bean soup recipe is essentially the easiest soup I have ever made. Grab some cans of beans, broth and a jar of your favorite salsa and you are practicaly there!

This soup is so perfect with all the toppings: shredded cheese, sour cream, cilantro, crushed tortilla chips and more!

Try some of our other favorite soup recipes: Instant Pot Chicken Tortilla Soup, Tomato Tortellini Soup, Sausage Gnocchi Soup or this Chunky Italian Vegetable Soup which is my all time favorite!

3 Easy Steps Make this Recipe

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

Ingredient Notes

See full list of ingredients below in recipe card with exact measurements.

Beans, cilantro spices and other labeled ingredients on surface.

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 this Roasted Tomato 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.

Recipe Variations

Make it spicier: Add in some of your favorite hot sauce to really take things up a notch or opt for medium or spicy salsa to blend in with the beans.
Add veggies: Chop some bell peppers, carrots, onions or celery 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 more richness 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.

How to make this recipe

Black beans in food processor with vegetable broth before being blended.

Step 1: Add two cans (or 1 1/2 for more whole beans in the soup) of drained black beans and 1 cup broth into a food processor or blender.

Beans blended in food processor before adding salsa.

Step 2: Process until smooth.

Salsa added to food processor and blended in with black bean mixture.

Step 3: Add salsa and pulse several times to combine.

Black bean and salsa purée added to pot with spices.

Step 4: 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.

Black bean and salsa soup in pot with chopped cilantro added over top.

Step 5: Stir in cilantro before serving.

Black bean soup prepped in pot with spoon stirring into the mixture.

Step 6: Adjust seasoning and thickness as desired and enjoy with all of your favorite toppings. Refrigerate or freeze leftovers.

Storage

Store leftover soup for about 3-4 days in an airtight container in the refrigerator. This soup freezes really well too. Allow it to cool completely and then transfer to a freezer-safe container. Freeze for up to 3 months.

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