A super thick and alluringly creamy black bean soup recipe, in under 10 minutes from start to finish!
Healthy Black Bean Soup
Quick
EASY
One Pot
Vegan
Oil Free
Gluten Free
Don’t know what to make for dinner tonight? You should definitely make this soup, because it is absolutely delicious and so simple to throw together!
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The Best Black Bean Soup Recipe
What makes this one the best black bean soup?
It’s not just the thick texture and bold flavor, although those two things certainly help!
It’s also that this is quite possibly the absolute easiest black bean soup recipe you will ever try.
No chopping vegetables
No obscure spices
No half-used container of vegetable broth left after making the recipe.
Leftover Black Beans? Make This Veggie Burger Recipe!
So what’s the secret?
The secret ingredient is… jarred salsa!
Since salsa already contains many of the same ingredients found in traditional Mexican black bean soup recipes – including onions, garlic, jalapenos, lime juice, and vinegar – it enables you to skip a bunch of steps.
And the best part is that there’s NO need to chop any onions (yay!!!).
It also lets you to make mild, medium, or spicy soup. Just be sure to use a brand of salsa that you like!
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What Do You Eat With The Soup?
Crushed Tortilla Chips
Toast or Applesauce Muffins (shown above)
Roasted Vegetables
Corn Muffins or Vegan Cornbread
Or top the vegan black bean soup with croutons, cilantro, shredded cheese, sour cream, lime (for Cuban black bean soup), chopped peppers, or diced avocado.
While some traditional recipes will include ham, pork, or bacon to add texture and flavor, you can keep the soup vegetarian and Weight Watchers friendly by using diced tofu or roasted sweet potatoes (here’s how to cook sweet potatoes). Leftovers freeze well, so the recipe is great for meal prep.
And For Dessert? Black Bean Brownies!
Above – watch the video how to make black bean soup!
Feel free to use either soaked and cooked dried beans or canned beans for this soup.
Because the recipe only takes five minutes to make from scratch, there’s no need for an instant pot or crock pot slow cooker version of the recipe – it’s already almost too easy on its own!
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Black Bean Soup Recipe
Ingredients
- 1 can black beans, or 1 1/2 cups cooked
- 1 cup salsa of choice
- 1/2 cup water
- 3/4 tsp ground cumin
- 1/4 tsp salt
- optional 1 tbsp mayo, sour cream, or cashew cream, for added richness
- optional garnishes, including diced avocado, cilantro, parsley, crushed tortilla chips, etc.
Instructions
Video
Notes
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I received the recipe email at 8:49AM, and by 9:15, I already had the soup made! Although I am saving it for lunch, my taste was delicious! I made some tortilla chips to go with it. Last night, I made a batch of poblano salsa and needed something to do with it. This recipe was perfect! My soup came out green because of the salsa and it is gorgeous! I will be adding some lime and avocado when I finally get to eat it. I am especially thankful now for your simple recipes I can make while I am at my apartment. Since I have been making your recipes for years, my pantry is always stocked with the essentials I need for most of your recipes! Thanks Katie! You are one of the true helpers during this time 🙂
Oops, forgot to rate! Easy 5/5!
I think this is the fastest anyone has ever made ANY of my recipes. Thank you so much for trying it!
You are so cute! This is the perfect recipe. Thank you. Pinned and bookmarked.
Thanks for this easy and delicious recipe. Between all of the meetings I’m attending (remotely!!) I was looking for something quick and super happy I clicked on your email. I didn’t have a jar of salsa, but I did have a can of mild rotel so I used a cup of that. De-lish!
That sounds like a fantastic substitution idea!
Read your recipe this morning and this was supper. Fantastic. Delicious. I gave it a small dusting of vegan cheese and have deep dish cookie pie for dessert. Great supper. Thank you! *****
I’ve been making this for years, but I use 1/2 cup salsa and 1 cup of broth. It’s good with cornbread. More recently, I’ve been using fresh fire-roasted salsa from Whole Foods, in refrigerated section, better than the jars on the shelves.
This looks great and, most importantly, easy! I’ll have to try it.
I’m curious as to why you removed the Vitacost logo, but not the Whole Foods ones, though.
Hi, no reason other than aesthetic – so it wasn’t the first thing the eye went to in the photo. We are big fans of vitacost and order from them often 🙂
Jason (media relations)
Katie:
Just made your Black Bean Soup for lunch. My husband and I loved it. I am forwarding your web site address and recipe onto my son and daughters and friends. I am sure that they will love it as well. Thanks
Linda
katie, I wanted to make a quick meal for myself after my retail job last night. I love love love this black bean soup. My heart doctor wants me to have a lot of beans will this is great. I did four cans and timesed everything by 4 and added a can of corn. It was so amazing. The flavors were so good. It came out so delicious and I will have it again tonight. i did not puree it I like the texture. This is a marvelous recipe for anyone. You cheered me up during these hard times. Thank you and God Bless.
If I’m using a can of black beans, should I rinse them? I assume so; most recipes say drained and rinsed.
Yes 🙂
I just made this for dinner. I used vegan mayo, and the dish was delightful! Thank you for another fantastic recipe.