Making a large, comforting pot of soup is effortless with this Black Bean Soup with Salsa. Ready in about 20 minutes, a jar of your favorite salsa adds bright, bold flavor—perfect for a quick weeknight meal or an easy lunch.
This is one of the simplest soups to pull together. With canned beans, broth and a jar of salsa you’ll have a satisfying bowl in minutes. Top it with shredded cheese, sour cream, cilantro and crushed tortilla chips for a full, flavorful meal.
3 Easy Steps to Make This Recipe
- Blend some of the beans with broth until smooth.
- Mix in salsa and seasonings.
- Simmer with the remaining beans for 10–15 minutes.
Ingredient Notes
Exact measurements are listed in the recipe card below.
- Broth: Vegetable broth keeps this recipe vegetarian, but chicken broth works well if that’s what you have.
- Salsa: Use your favorite jarred salsa or fresh homemade salsa to control heat and flavor.
- Spices: If your salsa is flavorful, start with less of the spices and adjust to taste. Cumin is especially important for a classic black-bean profile.
Recipe Variations
- Make it spicier: Use medium or hot salsa, or add a splash of hot sauce.
- Add vegetables: Sauté diced bell peppers, onions, carrots or celery before adding the soup for extra texture.
- For creaminess: Stir in a little cream, half-and-half, or coconut milk.
- Smoky flavor: A dash of smoked paprika adds depth and a subtle smoke note.
How to Make This Recipe
Step 1: Drain two cans of black beans (use 1½ cans if you prefer more whole beans) and add them to a food processor or blender with 1 cup of broth. Process until smooth.
Step 2: Add the jar of salsa to the blended beans and pulse a few times to combine.
Step 3: Transfer the blended mixture to a pot. Add the remaining drained beans, 1–2 more cups of broth (depending on desired thickness), minced garlic, cumin, chili powder, salt and pepper.
Step 4: Simmer on medium heat for 10–15 minutes, stirring occasionally. If the soup is too thick, add more broth until you reach the desired consistency.
Step 5: Stir in chopped cilantro and lime juice, if using, just before serving.
Step 6: Taste and adjust seasoning. Serve with your favorite toppings and refrigerate or freeze any leftovers.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. To freeze, cool completely and transfer to a freezer-safe container; the soup will keep well for up to 3 months.
Other Soup Recipes
- Butternut Squash White Bean Soup
- Crockpot Chicken Wild Rice Soup
- Black Bean and Rice Soup
- Instant Pot Potato Leek Soup
- Maple Roasted Sweet Potato & Carrot Soup
- Easy Crock Pot Lentil Chili
- Pumpkin Quinoa Chili
- Turkey Lentil Soup
20 Minute Black Bean Soup
Ingredients
- 3 cans black beans (approx. 15 oz each), drained
- 16 oz jar salsa
- 2–3 garlic cloves, minced
- 2–3 cups vegetable broth
- 2–3 tsp ground cumin
- ½ Tbsp chili powder
- ½ tsp sea salt
- ½ tsp black pepper
- ½ cup chopped cilantro
- Optional: juice of ½ lime
Instructions
- Add two cans (or 1½ for more whole beans) of drained black beans and 1 cup broth to a food processor or blender. Process until smooth. Add salsa and pulse a few times to combine.
- Transfer the blended mixture to a pot. Add the remaining drained beans, 1–2 cups additional broth, garlic, cumin, chili powder, salt and pepper. Cook on medium for 10–15 minutes, stirring occasionally. Add more broth if the soup is too thick.
- Stir in cilantro and lime juice, if using. Adjust seasoning and serve with your favorite toppings. Refrigerate or freeze leftovers.
Notes
- Add hot sauce or use spicy salsa for more heat.
- Sauté chopped bell pepper, onion or carrot for added texture.
- For extra richness, stir in a splash of cream or coconut milk.
- A small pinch of smoked paprika brings a pleasant smoky depth.
Nutrition
Nutrition information is an estimate and should be used as a guideline.