I have so many sweet memories with this soup: making it for my best friends in Durham when we were all overwhelmed with newborns in our laps, making it for all the ladies on Saluda Sistas weekend…I think black bean soup is a great one to transition into Summer before it gets too hot because it requires so little time (aka more time to play outside) and doesn’t have to be served piping hot. Also perfect for the month long monsoon we seem to be having down here. 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 be salsa 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.
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!
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
if you want added heat, add 1/2 tsp red pepper flakes or use hot salsa