Recipe Contributed By Making Thyme for Health
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5 Ingredient Black Bean Soup
bowls
Ingredients
- 2 15 oz cans black beans, drained
- 16 ounces salsa
- 1 cup vegetable broth
- 1 tsp cumin
- 1 tsp chili powder
Instructions
- In a large pot, combine one can of beans, salsa, vegetable broth, cumin and chili powder. Feel free to add any of your favorite spices as well. Stir everything together then bring to a boil.
- Reduce the heat, and allow to cook for 10 minutes, stirring intermittently. Using an immersion blender (or a regular blender) blend the soup until thickened. Stir in the remaining can of beans and cook for 5 more minutes. Add salt (or garlic salt, if you have it) to taste. Serve warm with your favorite toppings (such as diced avocado and cilantro) and enjoy!
Comments
Do you mean simmer for ten minutes after the boil?
Hi Johnny, thanks for the question. You are correct – after the soup reaches a boil, you should reduce the heat and then cook for 10 more minutes.
Excellent soup. I used chicken broth and didn’t use the immersion blender. So much flavor for so little effort!! thanks for sharing this:)
I’m making this lovely soup tonight to go along with my juice fast, (I’m doing a 2 week juice fast this time!). So simple, yet so incredibly healthy and delicious! Thank you for posting it! And please, post more easy, low number of ingredients recipes, thanks!
I just finished making the soup, eating a bowl of it now, and I am in heaven!! I topped it with avocado, cilantro, and green onion. It is perfect! So glad I found your website and look forward to v eganizing andmaking the bean lasagne later this week or next weekend.
Thank you so much!
One of our favorites is to use black beans, onions, vegetable broth and turmeric. Saute onions in a little oil, then add the turmeric and stir. Add black beans, drained. Then the veggie broth. Simmer. Very simple and you can vary amounts as needed for soup or just a bowl of beans! The recipe you posted will become a standard for us when we want the Tex-Mex flavors.
What nneds to be done differently when starting with dried beans?
Hi John, you’ll need to cook your dry beans (how-to here: https://pulses.org/us/pulse-tips/how-to-prepare-bean-on-the-stove/) first. Instead of cans, you can use 1.5 cups of dried beans. Enjoy!
Has anyone tried this recipe with kidney beans?
I can’t have Salsa (tomato/onions etc allergies plus many others) so what can I substitute for that? Also ~ no dairy, eggs, gluten, many fruits and vegetables etc ~~~ so does anyone know of any cookbooks for this craziness??
Hi Judith, you could try adding your favorite hot sauce or spice instead! Or perhaps some red pepper?