Description
This Easy Black Bean Salsa Soup is a quick, flavorful, and hearty meal perfect for busy weeknights. Combining black beans, mild salsa, and aromatic spices, this soup offers a delightful blend of textures and zesty flavors. It’s simple to prepare and can be customized with optional vegetables like carrots and celery for added nutrition.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- ½ onion, diced
- 1 tablespoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 3 (15-ounce) cans black beans, drained
- 1 (15-16 ounce) jar mild salsa
- 1 cup broth (vegetable or chicken)
Optional Vegetables
- ½ cup diced carrot
- 1 rib celery, diced
Instructions
- Heat and 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, also add diced carrot and celery. Sauté for 3-4 minutes until the onions soften and the vegetables start to become tender.
- Add beans, salsa, and broth: Stir in 2 cans of drained black beans, the jar of mild salsa, and 1 cup of broth into the pot, mixing well to combine all ingredients.
- Puree remaining beans: In a food processor or blender, purée the remaining can of black beans until smooth. This will add creaminess and body to the soup.
- Combine and cook: Add the puréed black beans to the pot with the other ingredients. Stir well and let the soup cook for about 20 minutes over medium heat until heated through and flavors meld together.
- Serve: Ladle the soup into bowls and enjoy it warm as a comforting and nutritious meal.
Notes
- You can substitute vegetable broth for chicken broth to make the soup vegetarian or vegan.
- Adjust the salsa type and spice level to control the soup’s heat.
- Add chopped fresh cilantro or a squeeze of lime juice for extra freshness before serving.
- The optional vegetables add nutrition and texture but can be omitted if desired.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
