Effortless and Yummy Black Bean Soup

This comforting black bean soup is perfect for busy days when you want something warm and satisfying without the fuss. Packed with flavor and easy to make, it’s sure to become a favorite in your meal rotation.

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TIME20 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 (15 ounce) can black beans, rinsed and drained ½ cup mild salsa ½ cup vegetable broth ¼ teaspoon salt, or to taste ¼ cup shredded Cheddar cheese 1 tablespoon sour cream, or to taste (Optional)

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by mashing the black beans in a small bowl until they’re mostly smooth. Mix in the salsa, then pour the mixture into a small saucepan and set it over medium heat. Add the vegetable broth and give everything a good stir. Let it simmer gently for about 10 to 15 minutes, until the soup thickens up to your liking. Taste and add salt as needed. Sprinkle the Cheddar cheese on top and stir it in until it melts and makes the soup nice and cheesy. Heat it through for another minute or two, then ladle the soup into bowls. Finish each serving with a spoonful of sour cream for a cool, creamy touch.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Rinse the black beans well if using canned to reduce sodium and improve taste.
- Sauté the onions and garlic until soft to bring out their natural sweetness.
- Use an immersion blender to partially puree the soup for a creamy texture while keeping some beans whole.

Why you’ll love it

This soup is packed with protein and fiber, making it both nutritious and filling. It comes together quickly with simple ingredients, perfect for busy days. Plus, its rich flavor and comforting texture make it a crowd-pleaser.

Serving ideas

Serve the soup hot with a dollop of sour cream or a sprinkle of shredded cheese. Add fresh cilantro and a squeeze of lime for a bright finish. It also pairs nicely with warm tortillas or crusty bread.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time. You can also freeze the soup for up to 3 months; just thaw and reheat gently on the stove.