Black Bean and Salsa Soup is a hearty, flavorful dish that combines the rich, earthy taste of black beans with the zesty kick of salsa.
This soup is not only delicious but also incredibly easy to prepare, making it a perfect choice for busy weeknights or a cozy weekend meal.
Packed with protein and fiber from the black beans, and vibrant flavors from the salsa and spices, this soup is a wholesome and satisfying option for any meal.
Ingredients – 2 cans (15 oz each) black beans, drained and rinsed – 2 cups salsa (mild, medium, or hot, depending on your preference) – 4 cups vegetable broth – 1 medium onion, chopped – 2 cloves garlic, minced
– 1 bell pepper, chopped (any color) – 1 teaspoon ground cumin – 1/2 teaspoon paprika – 1/4 teaspoon cayenne pepper (optional, for extra heat) – Salt and black pepper, to taste
– 1 tablespoon olive oil – 1 cup corn kernels (fresh, frozen, or canned) – 1/4 cup chopped fresh cilantro (optional, for garnish) – 1 avocado, diced (optional, for garnish) – Shredded cheese or vegan cheese (optional, for garnish) – Sour cream or vegan sour cream (optional, for garnish)
Instructions 1. Sauté the Vegetables:Heat the olive oil in a large pot over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Prepare the Soup Base: – Stir in the ground cumin, paprika, and cayenne pepper (if using). Cook for another minute to allow the spices to release their flavors. – Add the black beans, salsa, and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld together.