Black Bean Soup
A warm, hearty, and incredibly delightful black bean soup that combines the rich, earthy flavors of black beans with tangy salsa.
Ingredients
Main Ingredients
- 1 can (15-ounce) black beans, rinsed and drained Canned black beans are used for convenience.
- 0.5 cup mild salsa Adjust for spiciness if desired.
- 0.5 cup vegetable broth Low-sodium preferred.
- 0.25 teaspoon salt Adjust to taste.
- 0.25 cup shredded Cheddar cheese Can be skipped for a vegan version.
- 1 tablespoon sour cream Optional topping for serving.
Instructions
Preparation
- Mash the black beans in a small bowl until smooth.
- Stir in the mild salsa until well combined.
Cooking
- Transfer the mixture to a saucepan and add the vegetable broth.
- Heat over medium heat, stirring gently.
- Bring to a simmer, cooking for 10 to 15 minutes until desired thickness is reached.
- Season with salt to taste.
- Stir in the shredded Cheddar cheese and cook for an additional 1 to 2 minutes until heated through.
Serving
- Divide the soup between two bowls and top with a dollop of sour cream.
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Notes
Feel free to customize with additional spices, vegetables, or toppings like cilantro, avocado, or jalapeños. Adjust the consistency by blending if preferred.