Black Bean Soup
We love everything black beans in our home. Be it black bean hummus dip, refried black beans, or black beans as an ingredient in any dish. Black bean soup is the easiest (and arguably) the tastiest way to enjoy this amazing fiber-filled legume. Throw in some chiles, and salsa, and you have yourself a one pot meal that is soup-er easy peasy!
Prep: 15 Cook: 45
$5 – $10
- 1 TBS olive oil
- 2 medium onions, diced
- 6 cloves garlic, minced
- 1 can (14.5 oz) low sod. chicken broth
- 1 can (4.5 oz) chopped green chiles
- 1/2 cup salsa, mild or medium
- 3 TBS cumin
- 1 TBS chili powder
- 1 tsp Worcestershire sauce
- 4 (15.5 oz) cans black beans (drained, but not rinsed)
- Salt & Pepper to taste
Garnishment Options (to taste)
- Sour Cream
- Pico de Gallo
- Lime zest
- Red Onion, chopped finely
- Cheddar Cheese
- I like to use a hand blender when pureeing my black beans. It gives me greater texture control, and the top doesn’t explode off the regular blender
- This is a great make-ahead meal for a potluck, if you do all the prep (steps 1-5), you can let it sit for 6-7 hours on low.
- You can control the chunkiness of the soup by either removing more soup and pureeing or removing less soup (step 4)
Step by Step Instructions
In a large pot, heat olive oil over medium-high heat. Add in onions and brown until translucent.
Add in garlic, chicken broth, salsa, black beans, cumin, chili powder,Worcestershire sauce, salt & pepper
Bring to boil, and then reduce heat to medium.
Remove from pot 3 cups of mixture and puree in blender
Easy Peasy Tip: if you use a traditional kitchen blender, be sure to hold the top of the lid on with a kitchen towel so your hands don’t burn and the lid doesn’t fly off.
Pour pureed mixture back into the pot. Add in green chiles
Cook on med-low heat for 30 minutes and garnish with toppings before serving.
Done! Easy. Peasy!