Description
This Easy Black Bean Salsa Soup is a flavorful, hearty, and healthy vegetarian meal perfect for weeknights. Combining protein-rich black beans with zesty salsa and warming spices, this Mexican-inspired soup comes together quickly using simple pantry staples. It’s naturally gluten-free and can be customized with fresh garnishes like avocado, cilantro, and shredded cheese. A comforting bowl that’s both nutritious and delicious.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 3 cups low-sodium vegetable or chicken broth
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 cup chunky salsa (mild or spicy)
- 1 cup frozen corn (optional)
- Salt and black pepper, to taste
- Juice of 1 lime
Garnishes (Optional)
- Chopped fresh cilantro
- Diced avocado
- Shredded cheese
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent.
- Add Garlic and Spices: Stir in minced garlic, ground cumin, and chili powder. Cook for about 1 minute until the spices are fragrant, stirring frequently to avoid burning.
- Add Beans, Salsa, and Broth: Pour in the rinsed black beans, chunky salsa, and broth. Stir to combine and bring the mixture to a boil.
- Simmer Soup: Reduce heat to low and let the soup simmer gently for 10–15 minutes to meld flavors together.
- Add Corn (Optional): If using frozen corn, stir it in during the last 5 minutes of cooking to heat through without losing texture.
- Blend Soup: Use an immersion blender to partially blend the soup directly in the pot for a thicker and creamier texture, or leave it chunky if preferred.
- Finish with Lime and Seasoning: Stir in the freshly squeezed lime juice. Taste and adjust seasoning with salt and black pepper as needed.
- Serve and Garnish: Ladle the soup into bowls and top with chopped cilantro, diced avocado, and shredded cheese if desired. Serve hot.
Notes
- This soup freezes well and can be reheated easily for quick meals.
- For added protein, stir in shredded cooked chicken or a can of drained chickpeas.
- Increase the spice level by using hot salsa or adding a pinch of cayenne pepper.
- Use low-sodium broth and adjust salt to keep sodium in check.
- To make it vegan, omit the cheese or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
