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.
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.