Almost-Instant Salsa Black Bean Soup

This almost-instant salsa black bean soup hits the spot when you crave something filling and hearty on a chilly day. Make it any time you want to warm up in a hurry; it’s yours to enjoy in about 30 minutes.

I highly recommend using organic canned black beans. The liquid they’re packed in is like a tasty broth, much better than the brine that conventional brands are packed in. Another bonus is that organic beans often come in BPA-free cans. A jar of full-bodied salsa gives the soup a huge flavor boost.

Choose a robust variety of salsa. Cilantro-garlic, roasted tomato,, and other “fancier”salsas are great choice! If you like heat, consider chipotle salsa. But honestly, any thick, chunky medium-spicy salsa will be fine.

Optional additions to salsa black bean soup

The soup is delicious as is, but if you’d like to dress it up, use any one or two of the following toppings:

• Crumbled tortilla chips
• Fresh cilantro
• Vegan sour cream or plain unsweetened vegan yogurt
• Picante sauce, sriracha, or other hot seasoning

Complete the meal: Vegan quesadillas are a perfect pairing for this soup. See some almost recipe-free options. Any of the options in Deliciously Offbeat Ways to Make Avocado Toast go well with this soup, too.

Recipe is adapted from Vegan on a Budget by Nava Atlas. Photos by Hannah Kaminsky.

Explore more …

• Long-Simmering Black Bean Soup
• Quick Vegan Black Bean Soup
• Tasty & Versatile Black Bean Recipes

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Yield: 4 to 6

Almost-Instant Salsa Black Bean Soup

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This soup hits the spot when you crave something filling and hearty on a chilly day. Make it any time you want to warm up in a hurry; it's yours to enjoy in about 30 minutes. 

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 bell pepper, any color, diced
• Two 28-ounce cans organic black beans, undrained
• 16-ounce jar salsa (see note)
• Water as needed
• 2 teaspoons ground cumin
• Salt and freshly ground pepper to taste

Toppings (use any or all)

• Crumbled tortilla chips
• Fresh cilantro
• Vegan sour cream or plain unsweetened vegan yogurt
• Picante sauce, sriracha, or other hot seasoning

Instructions

1. Heat the oil in a soup pot. Sauté the onion over medium heat until translucent, about 3 to 4 minutes. Add the bell pepper and sauté until the onion is golden.
2. Add the beans, salsa, and cumin. Bring to a slow boil, then lower the heat, cover, and simmer for 6 to 8 minutes longer. 
3. Adjust the consistency with a little water, but let the soup stay nice and thick. Taste for salt and pepper, but you might not need much of either, if any. Serve at once.
4. The soup is delicious as is, but if you’d like to dress it up, use any or all of the recommended toppings.

Notes

Choose a robust variety of salsa. Cilantro-garlic, roasted tomato,, and other “fancier”salsas are great choice! If you like heat, consider chipotle salsa. But honestly, any thick, chunky medium-spicy salsa will be fine.

See more of our delectable vegan soups & stews.