Black Bean Soup
This easy black bean soup is hearty, creamy, and full of flavor. Made with pantry staples like black beans, diced tomatoes, salsa, and spices, it comes together quickly for a simple lunch or dinner.
Ingredients
- 1 yellow or sweet onion diced
- 1 bell pepper red, orange, or yellow, diced
- 1 14.5-ounce can diced tomatoes
- 3 garlic cloves minced
- 3 15-ounce cans black beans, drained and rinsed
- 2 cups vegetable broth or chicken broth
- 1/2 cup salsa
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 tablespoons avocado oil or olive oil
- Optional for Serving
- Tortilla chips
- Shredded cheese
Instructions
- Dice the onion and bell pepper. Mince the garlic.
- Heat the oil in a large soup pot over medium heat.
- Add the onion and cook until translucent, about 4 to 5 minutes.
- Add the bell pepper, diced tomatoes, and garlic. Stir and cook for 3 to 4 minutes.
- Add the black beans, broth, salsa, cumin, chili powder, and salt. Stir well to combine.
- Bring the soup to a gentle simmer and cook for about 20 minutes.
- Use an immersion blender to puree the soup until smooth and creamy. Blend to your desired consistency.
- Serve warm with tortilla chips and, if desired, top with shredded cheese.
Notes
For a chunkier soup, blend only part of the soup and leave some whole beans and vegetables intact.
Vegetable broth keeps this soup vegetarian. Use chicken broth if preferred.
Adjust the salsa and chili powder to taste for more or less heat.
Vegetable broth keeps this soup vegetarian. Use chicken broth if preferred.
Adjust the salsa and chili powder to taste for more or less heat.