You know those weeks that by Saturday afternoon you're already dreading having to deal with them? This is the kind of soup you want on your menu plan when one of those weeks is staring you in the face. Easy black bean soup that is healthy and requires mostly shelf-stable ingredients is what we have on the docket here. And it can be customized to make it a healthy AND easy black bean soup, especially if you have greens that need to be used and you can't face another salad.
This is a longtime recipe of mine that I've been using since before the advent of Pinterest (which is March 2010 if you were curious). In fact, a version of it is printed on a notecard that I keep in a binder full of recipes in my cabinet! I've recreated a few here but have many more to go.
But I've decided to improve upon it a bit and share it with you, plus I just wanted to show off my new Anthropologie bowls I got on sale recently! They were in the 25% off area at the Columbia store so hurry if you want to grab some for yourself.
Anyway, let's get to this black bean soup.
Easy Black Bean Soup
Ingredients
- 3 cups black beans canned or cooked from dried
- 1.5 cups salsa in the heat of your choice
- 2 cups vegetable or chicken broth
- 1 tsp cumin
- 1 tsp salt
- 1 handful of baby spinach optional
- 2 green onions chopped
- Additional salsa
- chopped cilantro and sour cream to garnish, as desired
Instructions
- Place the beans, salsa, broth, cumin, salt, and spinach if using, in a large pot.
- Stir together and bring to a boil.
- Lower the heat to medium high and cook for 5-10 minutes.
- Remove from heat and use an immersion blender to blend mixture together very well.
- When ready to serve, ladle into individual bowls and garnish with chopped green onions and cilantro, salsa, and sour cream.
This reheats fantastically, and freezes well too for later, even though this is so easy to make that there's almost no need to freeze it. So make it, take it easy, and eat your beans.
