Black Bean Soup

My family makes fun of how often I make this soup.  It’s ridiculously good. Erin

3 cans black beans

3/4 jar salsa

1 10 oz bag frozen white corn

1 Teaspoon garlic

3-4 cups of chicken broth

1 cup carrots

1 cup onion

1 cup celery

1 Tablespoon chili powder

1 Teaspoon cumin

salt and pepper to taste

1. In a pot, heat olive oil and add the carrots, onions, and celery. Cook until vegetables are soft.

2. Meanwhile, in a blender, combine 2 cans of black beans with 3/4 jar of salsa. Blend until smooth.

3. Add the bean mixture to the vegetables when they are cooked. Add the chicken broth, garlic, cumin, chili powder.

4. Simmer on low for twenty minutes.

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8 thoughts on “Black Bean Soup

  1. Mary

    I know with how your stomach is feeling that the last thing you want to think about is food but I just wanted to let you know that I made this last night and it was delicious!!

    Loved it with a dollop of sour cream. I’ll be making this again this winter. Super easy to make too!.

  2. Lucy

    Does the 3rd can of black beans go into the soup whole?

    I bet my oldest would like this soup but the other three kids tend not to be so adventurous. Do all of your kids like it?

      1. Lucy

        A few more questions – what size cans of black beans and what size jar of salsa? (And which days are you available for lunch?) 🙂


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