5-Ingredient Black Bean Soup- you won’t believe how easy this soup is to make! Just 15 minutes is all you need for a quick and healthy meal that’s packed with protein and antioxidants! (vegan + gluten-free)
Who here loves black bean soup? I know you can’t see it but I promise you my hand’s raised high.
I have a few more time-intensive black bean soup recipes on my site but this is one is perfect for when you need something you can throw together last-minute with whatever you have in your pantry. You don’t even have to chop any vegetables. It’s crazy easy. Let me show you how to make it!
Black Bean Soup Ingredients
- Black Beans– I recommend using BPA-free canned black beans whenever possible. BPA is nasty stuff.
- Salsa– Be sure to choose a quality salsa as it lends the majority of the flavor in this recipe. I always try to avoid any brands with added sugar or preservatives.
- Chili Powder– The chili powder I use is very mild. Feel free to use a spicier one if that’s what you prefer.
- Cumin– If you’re not into cumin, feel free to sub more chili powder. You can also add whatever herbs or spices you have on hand such as smoked paprika, chipotle powder, or oregano.
- Vegetable Broth– A flavorful broth is key for best results. Better Than Bouillon never steers me wrong. (Side note: this is MUCH cheaper to buy from a big box grocery store than Amazon but I linked it for reference.)
How to Make 5-Ingredient Black Bean Soup
- To a large pot, add everything except 1 can of the black beans.
- Using an immersion blender, blend until a creamy texture is formed. Alternatively, you can scoop out half of the contents into a blender, blend until smooth then pour back into the pot.
- Bring to a low boil and reduce to a simmer. Cook for 10-15 minutes.
- Add remaining can of black beans. Cook until heated through.
- Serve warm and enjoy!
Serving Suggestions
Although the soup is tasty on its own, toppings can really kick it up a notch. I like to add fresh squeezed lime juice, avocado, plain yogurt, shredded cheese and cilantro. Oh, and tortilla chips. I’ll take any excuse to eat more of those. 😉
More Easy Soup Recipes to Try
5-Ingredient Black Bean Soup
You won’t believe how easy this soup is to make! Just 15 minutes is all you need for a quick and healthy meal that’s packed with protein and antioxidants! (vegan + gluten-free)
Servings: 2 bowls
- 2 15-ounce cans black beans , drained and rinsed
- 1 16-ounce jar salsa, preferred spice level
- 1 teaspoon chili powder, preferred spice level
- 1 teaspoon ground cumin
- 1 cup vegetable broth, or more, as desired
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In a large pot, combine one can of beans, salsa, vegetable broth, cumin and chili powder. Feel free to add any of your favorite spices/seasonings. Stir everything together then bring to a low boil. Reduce to a simmer.
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Allow to cook for 10 minutes, stirring intermittently. Using an immersion blender (or a regular blender) blend the soup until thickened. Stir in the remaining can of beans and cook for 5 more minutes. **Alternatively, you can pour the soup into a blender and blend until smooth. Then add back to the pot with the remaining can of beans.**
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Season with salt & pepper, taste. Serve with desired toppings such as avocado, yogurt (or sour cream), shredded cheese, fresh cilantro, or tortilla chips, and enjoy!
Nutrition Facts are an estimate and may vary depending on specific brands you choose.
Calories: 394kcal, Carbohydrates: 85g, Protein: 21g, Fat: 2g, Saturated Fat: 0.04g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.2g, Sodium: 1123mg, Potassium: 46mg, Fiber: 21g, Sugar: 7g, Vitamin A: 312IU, Vitamin C: 0.1mg, Calcium: 188mg, Iron: 8mg
