Easy Black Bean Soup
This hearty black bean soup is one of my favorite go-to meals when the air turns crisp. It comes together in minutes but feels like the perfect fall comfort food. Serve it with a warm baked potato or ladle it over rice or quinoa for a cozy, nourishing meal that will keep you satisfied all season long.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 servings
- Category: soup
- Cuisine: American, Mexian
Ingredients
- 1 onion, diced
- 1 green bell pepper, seeded and diced
- 1 jalapeno pepper, seeded and minced
- 3 garlic cloves, minced
- 2 (15-ounce) cans black beans rinsed and drained, or 3 cups cooked black beans
- 1 cup low-sodium vegetable broth
- 2 cups salsa
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt to taste
- 1 cup corn, fresh or frozen
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- In a large stockpot over medium-high heat, saute the onion, jalapeno, and garlic in a small amount of water until tender, about 8 minutes.
- Reduce the heat to medium and add the black beans, vegetable broth, salsa, chili powder, cumin, and salt to taste. Cook for 10-15 minutes. While the soup is cooking, scoop out half of the soup and process in a blender until smooth and creamy. Return the mixture to the pot. (Alternatively, you can use an immersion blender to partially puree the soup right in the pot.)
- Stir in the corn and continue cooking for another 5 to 10 minutes. Serve war, garnished with cilantro.
Find it online: https://plantpurecommunities.org/soups/easy-black-bean-soup-2/