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Delicious, hearty and EASY black bean soup that tastes like it’s been simmering all day, but cooks in just 30 minutes!
Soup season is back baby and I can’t think of a better way to usher it in than with this easy black bean soup. Thick and hearty, with just the right amount of spice and zing, this black bean soup has so much flavor you would think it was slowly simmering on the stove all day.
In fact, this soup cooks in just 30 minutes with minimal prep! The secret to all this flavor is the addition of a jar of salsa. I like a chunky medium salsa, but mild, hot, chipotle, or salsa verde would be delicious too. It brings added depth, heat, and a even a little smokiness depending on the salsa you select.
My other secret weapon for this soup and for all of my favorite pureed soups (butternut squash and apple, cauliflower fennel, cheesy broccoli, or celery root) is to use a handheld immersion blender to get that smooth texture in seconds.
You can definitely use a regular blender, but an immersion blender is quick and easy and if you’re a soup junkie like me, worth it’s weight in gold.
Let’s make easy black bean soup
- Saute the pepper, onion and jalapeño until softened.
- Add the garlic and saute for 2 more mins.
- Add two cans of beans and the stock. Puree until smooth.
- Stir in the remaining can of black beans, salsa and spices. Simmer and thin with additional stock if necessary.
- Add the cilantro, lime juice and zest.
- Serve with desired garnishes (greek yogurt, cilantro, salsa, and avocado are recommended).
Tips for success
- I use vegetable stock to keep this dish vegetarian, but chicken stock can be substituted.
- Pureeing the beans and sautéed veggies make this soup thick and hearty. I like to add one can of beans to the soup (+ the salsa) after pureeing for a little added texture.
- Taste, season, and adjust throughout the cooking process. If you rinse your beans (no need but some people prefer), you may need a little extra salt.
- An immersion blender makes pureeing this soup a dream!
- Top your black bean soup with tangy greek yogurt. It really complements the flavor of the soup and helps to cool down the spice. Sour cream is delicious too!
More vegetarian favorites!
- Hearty Vegetarian Chili
- Gnocchi in Creamy Tomato Basil Sauce
- Vegetable Pot Pie with Biscuit Topping
- Roasted Eggplant Pasta
- Carrot Ginger Soup
Delicious, hearty and EASY black bean soup that tastes like it's been simmering all day, but cooks in just 30 minutes!
- 2 Tbsp extra virgin olive oil
- 1 red bell pepper, diced
- 1 onion, diced
- 1 jalapeno, seeded and minced (optional)
- 2 cloves garlic, minced
- 45 oz canned black beans, drained (3 – 15 oz cans) DIVIDED
- 3 cups vegetable stock
- 12 oz salsa, (I like Pace Chunky Salsa, Medium)
- 1 tsp ground cumin
- kosher salt and pepper
- 1/4 cup fresh cilantro, minced
- 1/2 tsp lime zest
- 2 Tbsp lime juice
- greek yogurt
- avocado, chopped
- cilantro, minced
- salsa
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Heat the oil over medium heat in a dutch oven or large heavy-bottomed pot. Add the red pepper, onion and jalapeno and saute until softened, about 5-10 mins.
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Stir in the garlic and saute 2 more mins.
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Add 2 cans of beans to the pot (RESERVE the 3rd) and the stock and simmer for 5 mins. Use an immersion blender (or blender) to puree until smooth.
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Stir in the reserved beans, salsa, cumin and season generously with koser salt and pepper. Simmer until hot, about 15 mins. Thin with additional stock if necessary.
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Stir in the lime zest, lime juice and cilantro. Serve with desired garnishes.
- I use vegetable stock to keep this dish vegetarian, but chicken stock can be substituted.
- Pureeing the beans and sautéed veggies make this soup thick and hearty. I like to add one can of beans to the soup (+ the salsa) after pureeing for a little added texture.
- Taste, season, and adjust throughout the cooking process. If you rinse your beans (no need but some people prefer), you may need a little extra salt.
- An immersion blender makes pureeing this soup a dream!
- Top your black bean soup with tangy greek yogurt. It really complements the flavor of the soup and helps to cool down the spice. Sour cream is delicious too!
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