This black bean soup is not only super delicious, it's also super quick to make and requires very few ingredients! A favorite for my whole family.

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Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
2
Yield:
3 cups
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Thoroughly mash black beans in a small bowl. Stir salsa into the beans; transfer mixture to a small saucepan and place over medium heat. Pour vegetable broth into the saucepan; stir. Bring the liquid to a simmer and cook until the liquid reduces slightly and thickens to your preferred texture, 10 to 15 minutes.

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  • Season the soup with salt. Sprinkle Cheddar cheese over the soup and stir to melt. Continue to cook until heated through, 1 to 2 minutes more. Divide between 2 bowls and top each portion with a dollop of sour cream.

Cook's Notes:

To make this recipe into a warm bean dip, simply omit vegetable broth.

Nutrition Facts

291 calories; protein 17.8g 36% DV; carbohydrates 41g 13% DV; fat 7g 11% DV; cholesterol 18mg 6% DV; sodium 1701.7mg 68% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/18/2015
This is a great soup that is super easy to make in a pinch! Plus you can easily build upon it if you'd like to add more flavor or spices. I increased the recipe because I needed more servings. I sautéed an onion in olive oil and added some cumin in my soup pot before adding the mashed beans mixture. After the soup was done I used an immersion blender to blend the soup up just a bit (not too much because I didn't want super creamy soup). I also added some spicy organic chipotle chicken sausage (that I grilled ahead of time) to the soup along with the cilantro cheddar cheese and sour cream toppings! My Hubby loved it! Read More
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/15/2015
This is great for a quick easy meal on a cool night when you don't really feel like cooking. It was enough to fill my big soup mug if my husband was home I'd double the recipe. I did use my own homemade chunky salsa and vegetable broth chicken broth would work fine in this also. Dinner ready in twenty minutes with no fuss doesn't get much easier. Read More
(1)
Rating: 5 stars
10/18/2015
This is a great soup that is super easy to make in a pinch! Plus you can easily build upon it if you'd like to add more flavor or spices. I increased the recipe because I needed more servings. I sautéed an onion in olive oil and added some cumin in my soup pot before adding the mashed beans mixture. After the soup was done I used an immersion blender to blend the soup up just a bit (not too much because I didn't want super creamy soup). I also added some spicy organic chipotle chicken sausage (that I grilled ahead of time) to the soup along with the cilantro cheddar cheese and sour cream toppings! My Hubby loved it! Read More
(1)
Rating: 5 stars
07/22/2015
This was great! 5 stars! Read More
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