Easy Black Bean Soup

Ingredients

• 3 cans (15-ounce) Black beans
• 1 tbsp Olive oil
• 1 large Yellow onion, diced
• 2 stalks Celery, chopped
• 2 large Carrots, chopped
• 3 cloves Garlic, minced
• 1 Jalapeño, finely diced (optional)
• 1/2 cup Salsa
• 1/2 tsp Ground cumin
• 1 Lime, juiced
• 4 cups Vegetable or chicken broth
• Diamond Crystal kosher salt, to taste
• Black pepper, freshly ground, to taste

Sauté the Vegetables

Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook for ~5-7 minutes, until it starts to soften.

Add the celery, carrots, and the optional jalapeño. Continue to cook for another ~10 minutes, stirring occasionally, until all the vegetables are tender.

Stir in the minced garlic and cook for one minute more.

Simmer the Soup

Add the vegetable broth, salsa, cumin, and black beans to the pot. For the beans, drain and rinse one can, and add the other two cans with their liquid.

The liquid from the cans is starchy and helps to thicken the soup.

Bring the soup to a simmer and let it cook for at least 15 minutes to allow the flavors to meld together.

Finish and Serve

Just before serving, stir in the fresh lime juice. Season with salt and pepper to taste.

The lime juice brightens up the earthy flavor of the beans.

This soup is good with toppings like sour cream, shredded cheese, crushed tortilla chips, or diced avocado.

Easy Black Bean Soup

This is a quick and straightforward black bean soup that uses canned beans. It gets a fresh kick from jalapeño and lime juice at the end. It’s a versatile soup that’s good for toppings.

Prep Time15 minutes mins

Active Time35 minutes mins

Total Time50 minutes mins

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Ingredients

• 3 cans Black beans 15-ounce
• 1 tbsp Olive oil
• 1 large Yellow onion diced
• 2 stalks Celery chopped
• 2 large Carrots chopped
• 3 cloves Garlic minced
• 1 Jalapeño optional, finely diced
• 1/2 cup Salsa
• 1/2 tsp Ground cumin
• 1 Lime juiced
• 4 cups Vegetable or chicken broth
• Diamond Crystal kosher salt to taste
• Black pepper freshly ground, to taste

Instructions

• Heat olive oil in large Dutch oven over medium heat.
• Cook diced onion 5-7 minutes until softened.
• Add celery, carrots, and jalapeño; cook 10 minutes until tender.
• Add garlic and cook 1 minute.
• Add broth, salsa, cumin, and black beans (drain one can, keep liquid from two cans).
• Simmer 15 minutes.
• Stir in lime juice and season with salt and pepper.

Notes

Serve with optional toppings: sour cream, shredded cheese, tortilla chips, or avocado.