This super fast and easy black bean soup is delicious made with black beans, salsa and a few other veggies. Best of all it’s super flexible and makes an easy lunch or dinner for the family.
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I’m not sure where I first learned this easy black bean soup recipe, I think it was my father in law.
But it’s one of my favorite go-to super easy recipes when I
didn’t plan anything need something fast. My family has always loved this recipe.
This black bean soup is also a frugal but filling meal and can be made with mostly pantry ingredients. It’s vegetarian, quick and still creamy, and is inspired by a cuban style black bean soup.
Don’t let this soup fool you with simple ingredients, it’s absolutely delicious. Even better it only takes 20 minutes to cook.
Love soup? My fast chicken noodle soup always makes my family feel better or cozy. This yummy potato soup has ruined me for restaurant versions! This turkey chili is made in our house several times per month.
What Kind Of Salsa Do I Need?
The kind of salsa you use depends on how spicy you like your soup. For my daughter who can be on the pickier side, I use a super mild salsa like Trader Joe’s mild salsa. If it’s just the hubby and I, we prefer something a little spicier like this hatch green chili medium salsa.
You can use whatever kind of salsa you prefer. Cooking the salsa may sometimes make a spicy salsa slightly spicier then it is straight from the jar.
What Substitutions Can I Make In Black Bean Soup?
This recipe is extremely flexible, here are a few substitutions you can make.
You can use canned fire-roasted tomatoes or tomatoes with green chillis with this salsa (like Rotel). You could also use plain tomatoes and add a little more of the other spices to give the soup a little more flavor in a pinch.
- The celery, carrot, and onion are all optional but will make the soup more flavorful.
- Try swapping half of the black beans for kidney beans in a pinch.
- Try adding frozen corn to this soup, it’s delicious.
- Diced red, yellow or orange bell pepper added at the end gives the soup a little crunch.
I usually use low sodium chicken broth. This black bean soup can easily be made with chicken or vegetable broth.
You can add a bay leaf or two for more flavor, just remove them at the end of cooking.
In a pinch, you could also substitute water for broth.
My Black Bean Soup Ended Up Being Too Spicy, Can I save it?
The easiest way to save a soup that is too spicy is to wash and dry a potato, and slice into 4-6 big chunks. Add the potato to the pot and let it cook until the pieces are cooked through, then taste. Your potato will make a delicious flavorful side and can be removed from the soup. (It won’t be too spicy)
If you don’t have a potato, try adding more beans and a little more water to thin out the soup a little. This should help bring the heat down. Cook on medium or high a little longer reducing it so it’s not liquidy.
Can This Soup Sit On The Stove?
I’ve cooked this black bean soup and then tried reducing the heat to keep it warm. Sometimes if you leave it there too long, you may need to add a little water but it can sit for a while until you are ready to eat.
Can I Use An Immersion Blender With This Soup
I mentioned blending a can of beans to make the soup a little thicker and creamier. If you have an immersion blender you can add all the beans to the pot and use your immersion blender to blend the soup.
Blend the whole pot for a creamy soup or just a few quick blends for a chunkier soup.
Can I Cook This Easy Black Bean Soup In The Crock-Pot?
Yes this soup easily adapts to the crockpot. Add black beans, salsa and all your ingredients to your crockpot, then cook on high for about two-three hours, or low for four-five hours.
What Do I Serve This Black Bean Soup With?
Serve this black bean soup with tortilla chips (or tortilla strips), crusty bread or crackers.
You can also top it with avocado, fresh cilantro or sour cream. I sometimes like to stir in a little lime juice at the end to brighten the flavors.
This soup is also great next to a sandwich or a cheese quesadilla.
- 2 Tablespoons olive oil
- 1/2 Onion diced
- 1 Tablespoon oregano
- 1/2 Teaspoon garlic
- 1/2 Teaspoon ground cumin
- 1/2 Cup diced carrot (optional)
- 1 Rib celery- Diced (optional)
- 3 Cans black beans, drained
- 1 Jar mild salsa (15-16 ounces)
- 1 Cup broth
Add oil to a soup pan and heat until warm over medium heat.
Add diced onion, oregano, garlic and cumin and a pinch of salt to the pan. If adding celery or carrot add these veggies also. Sautee over medium heat for 3-4 minutes until onions soften.
Next add 2 cans drained black beans, salsa, and broth to the pan.
Pulse one can of black beans in the food processor or blender. Add these pureed beans to the pot and cook for twenty minutes until heated through. Ladle into a bowl and enjoy!
This recipe is extremely flexible to modifications. I've made this with black beans, salsa, and a little water only and it still comes out tasty. Serve with crusty bread or cracker.
This recipes uses just a little under 2 cups of salsa.
Amount Per Serving: Calories: 272Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 437mgCarbohydrates: 37gFiber: 13gSugar: 3gProtein: 14g
Nutrition amounts are an estimate for your convenience and may vary based on the individual ingredient brands used in your kitchen.
Did you make this recipe? Did you make any swaps in the recipe? Tell me about it in the comments, and don’t forget to rate this recipe!