20 Minute Black Bean Soup
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!
Servings: 6
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
Instructions
- Add two (or 1 1/2 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 lime juice if using) 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