THE RECIPE JOURNAL · Main Course
Fast and Irresistible Black Bean Soup
This hearty black bean soup comes together quickly, making it perfect for busy weeknights. Packed with flavor and nutrition, it’s a comforting meal that everyone will love.
FROM THE KITCHEN • Fast and Irresistible Black Bean Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mashing the black beans in a small bowl until they're mostly smooth. Stir in the salsa, then pour the mixture into a small saucepan over medium heat. Add the vegetable broth and give everything a good stir. Let it simmer gently for about 10 to 15 minutes, until the soup thickens up a bit and reaches the consistency you like. Taste and add salt as needed. Sprinkle the Cheddar cheese on top, stirring it in until it melts completely. Let it cook for another minute or two until everything is warmed through. Ladle the soup into bowls and finish each one with a dollop of sour cream. Enjoy!
Why you’ll love it
This soup is packed with flavor and comes together quickly, making it perfect for busy weeknights. It’s hearty, nutritious, and comforting, with a rich texture that feels like a warm hug in a bowl. Plus, it’s vegetarian and easy to customize.
How to serve
Serve the soup hot with a dollop of sour cream or Greek yogurt and a sprinkle of chopped fresh cilantro. It pairs wonderfully with warm tortilla chips, crusty bread, or a simple green salad to make a complete meal.
Storage & leftovers
Let the soup cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding a little water if needed to loosen the consistency.
