Quick Black Bean Soup
A hearty, smoky, and comforting soup made with canned black beans, salsa, and simple pantry ingredients.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 2 cans 15 ounces each black beans, drained and rinsed
- 1 cup chunky tomato salsa
- 3 cups low-sodium vegetable broth
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt or to taste
- 2 tablespoons chopped fresh cilantro optional
- Avocado green onions, or tortilla strips for serving (optional)
Instructions
- Heat the olive oil in a saucepan over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
- Add the garlic, cumin, smoked paprika, and black pepper. Stir for 30-60 seconds until fragrant.
- Stir in the rinsed black beans and salsa. Cook for 1-2 minutes.
- Pour in the vegetable broth. Bring to a gentle boil, reduce the heat, and simmer uncovered for 12-15 minutes.
- Mash some beans against the side of the pot or blend a portion of the soup for a creamier texture.
- Stir in the lime juice and cilantro. Taste, add salt as needed, and serve warm with your favorite toppings.