Description
This Easy Black Bean Salsa Soup is a hearty and flavorful dish that combines black beans, salsa, and aromatic spices for a quick and nutritious meal. Ready in just 25 minutes, it’s perfect for busy weeknights and serves six people, offering a comforting bowl of healthy, protein-rich soup with optional vegetables for added texture.
Ingredients
Scale
Main 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 using, add the diced carrot and celery. Sauté for 3-4 minutes until the onions soften and the vegetables become fragrant.
- Add Beans and Salsa: Stir in 2 cans of drained black beans, the jar of mild salsa, and 1 cup of broth to the pot. Mix well to combine all ingredients evenly.
- Purée Beans: Take the remaining can of drained black beans and purée them in a food processor or blender until smooth. Add the puréed beans back into the soup pot to create a thicker, creamier texture.
- Simmer: Allow the soup to simmer gently on medium-low heat for about 20 minutes, stirring occasionally, until heated through and flavors meld together.
- Serve: Ladle the hot soup into bowls and enjoy immediately. Optionally, garnish with fresh herbs or a dollop of sour cream if desired.
Notes
- For a spicier version, substitute mild salsa with medium or hot salsa.
- If you prefer a chunkier soup, purée only half of the third can of black beans.
- The carrot and celery are optional but add extra nutrition and texture.
- Use vegetable broth for a vegetarian version and chicken broth for added richness.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
