It’s extremely budget friendly (really tho, beans people, beans! So cheap!), feeds a crowd, and the leftovers can be frozen.
**I think the newest secret I have discovered the last few times I have made it is allowing one of the jars of salsa to besalsa verde. It adds this incredible flavor I can’t get enough of!
I think it is pretty hard to mess up black bean soup. I loved using salsa as a nice little shortcut! Also, i read online that the key to a good soup is letting it simmer low and slow for hours. It really helps bring out the flavors. So, once everything was in the pot, I let this simmer for like 4 hours.
YOU WILL NEED:
- 6 cans black beans, drained and rinsed
- 2 (12oz.) jars of salsa (**this is where I used 1 jar salsa verde)
- 32 ounces vegetable broth (can sub chicken broth if don’t need it to be vegan)
- 1 yellow onion, diced
- 1 red pepper, diced
- 2 tsp chili powder
- 2 tsp cumin
- 2 tbs EVOO (or any oil of choice)
- S&P to taste
- **optional: if you want added heat, add 1/2 tsp red pepper flakes or use hot salsa
- Start by sautéing the diced onion and red pepper in a little EVOO in the pot for about 5 minutes.
- Next, add everything else. Yep…all of it.
- Let this simmer on the stove at least 30 minutes (I let mine simmer for like 4 hours!).
- Once done simmering, use an immersion blender (here is the link for mine) to bring the soup to the desired consistency you want (I like to leave mine a little chunky). If you do not have an immersion blender, you could blend it in a blender or food processor. Just leave part out of the blender if you want a nice consistency of part chunky part creamy.
Serve with sour cream and cheese for topping. And perhaps some raw red onion or avocado! I made cheese quesadillas to go with ours.
I have made this for multiple groups of people and all have said it’s delicious. Let me know if you give it a try!