Description
This Easy Black Bean Salsa Soup is a quick, flavorful, and nutritious meal perfect for busy weeknights. Combining the hearty taste of black beans with zesty salsa and simple spices, this soup offers a comforting, protein-rich dish that’s both satisfying and simple to prepare.
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 diced onion, dried oregano, garlic powder, ground cumin, and a pinch of salt. If using, add diced carrot and celery. Sauté for 3-4 minutes until the onions soften and the vegetables start to become tender.
- Add Beans and Salsa: Add 2 cans of the drained black beans, the jar of mild salsa, and the broth to the pot. Stir well to combine all ingredients.
- Purée Beans: In a food processor or blender, purée the remaining can of black beans until smooth. Add this puréed mixture back into the soup pot, stirring to integrate it evenly for a creamy texture.
- Simmer: Allow the soup to cook over low to medium heat for about 20 minutes, letting the flavors meld and the soup to heat thoroughly.
- Serve: Ladle the hot soup into bowls and enjoy immediately, optionally garnishing with fresh herbs or a dollop of sour cream if desired.
Notes
- You can customize the heat level by choosing a mild or spicy salsa.
- For a vegetarian option, use vegetable broth instead of chicken broth.
- The optional carrots and celery add extra nutrients and texture but can be omitted if preferred.
- This soup freezes well and can be stored in airtight containers for up to 3 months.
- Consider topping the soup with avocado slices, cilantro, or a squeeze of lime for extra flavor.
