Description
A flavorful and easy-to-make Black Bean Salsa Soup that combines the heartiness of black beans with the zest of salsa and warm spices. This quick soup is perfect for a cozy meal and includes optional veggies for added nutrition.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- ½ onion, diced
- 1 tablespoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- Pinch of salt
Vegetables (Optional)
- ½ cup diced carrot
- 1 rib celery, diced
Beans and Liquid
- 3 (15-ounce) cans black beans, drained
- 1 (15-16 ounce) jar mild salsa
- 1 cup broth (vegetable or chicken)
Instructions
- Heat and Sauté: Heat olive oil in a large soup pot over medium heat. Add diced onion, dried oregano, garlic powder, 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 become aromatic.
- Add Main Ingredients: To the pot, add 2 cans of drained black beans, the jar of mild salsa, and 1 cup of broth. Stir to combine all ingredients evenly.
- Puree Remaining Beans: In a food processor or blender, purée the remaining can of black beans until smooth. This helps to thicken the soup and create a creamy texture. Add the puréed beans back into the soup pot and stir well.
- Simmer the Soup: Allow the soup to cook for about 20 minutes over medium heat. This ensures all flavors meld together and the soup is heated through.
- Serve: Once cooked, ladle the soup into bowls and serve hot to enjoy a comforting and nourishing meal.
Notes
- For a spicier soup, consider using medium or hot salsa instead of mild.
- Vegetarian broth can be used to keep the soup fully vegetarian.
- Additional toppings like sour cream, avocado, or shredded cheese complement the soup well.
- This soup can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- Feel free to add other vegetables like bell peppers or corn for more texture and flavor.
