Another regular from our winter soup kitchen. It’s very easy and tasty, great for a quick weeknight meal. Puréed black beans, salsa, and cilantro give this soup a great consistency and flavor. It’s delicious served with tortilla chips and a queso dip. We also make a pot of rice to go along with it, which makes it a complete protein dish. Make a salad on the side, and you'll have a very healthy meal.

[Updated August 2012]

📖 Recipe

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Black Bean Soup

Adapted from a recipe from my friend Nancy DeJesus.

Prep Time15

Cook Time40

Total Time55

Course: Soup

Cuisine: American, Southwestern

Diet: Gluten Free, Vegetarian

Keyword: black beans, gluten free, tomatoes, vegetarian

Servings:

Calories: 222kcal

Author: Andrea Meyers

Ingredients

1 medium onion (chopped)
4 cloves garlic (minced)
1 tablespoon ground cumin
¼ teaspoon crushed red pepper
2 tablespoons olive oil
48 ounces canned black beans (undrained)
2 cups vegetable broth
16 ounces salsa
2 tablespoons fresh lime juice
½ bunch of cilantro (coarsely chopped, with stems, ends trimmed)

GARNISH

plain sour cream (or vegan option)
tortilla chips
cilantro leaves

US Customary - Metric

Preparation

Cook onion, garlic, cumin and pepper flakes in oil in 4-quart saucepot over medium heat for 3 minutes or until onion is tender. Remove from heat.
Place 1 can beans (with liquid) in blender, add ½ the broth. Cover, and blend until puréed. Stir into saucepot. Repeat with one more can of beans and broth. Stir in remaining can of beans (whole), salsa, and lime juice.
Heat mixture to boil. Reduce heat to low and stir in chopped cilantro. Simmer 30 minutes.
Ladle soup into each bowl; top with dollop of sour cream. Garnish with broken tortilla chips and snipped cilantro.