So now that the weather is cooling off a bit, it’s time to start making and enjoying some delicious soups! I had always loved ordering black bean soup at restaurants, but had never attempted to make it myself until a few years ago. A friend sent me this recipe from allrecipes.com and I added my own touches to it. Not only is it tasty, it’s super easy and very quick to make.
- 2, 15 oz cans of black beans, rinsed and drained
- 1.5 cups of vegetable broth
- 1 cup of chunky salsa (pick a hotter variety for a spicier soup; mild if you don’t want the heat!)
- 1 tsp ground cumin
- 1 Tbsp chopped onions (optional – one of my additions)
- 1/3-1/2 cup canned corn (optional – another one of my additions)
- 4 Tbsp sour cream (serving suggestion)
- 2 Tbsp thinly sliced green onion (serving suggestion)
After prepping the above ingredients, combine the beans, broth, salsa, cumin, and onions (if using). You can use an electric food processor or blender. I happen to be in love with my Vitamix, which I find to be quicker than my food processor or regular blender. Bonus: it will actually heat the soup up as well, though I’m going to use the saucepan method in order to keep the corn in-tact. Blend until fairly smooth.
Next, if you plan to serve the soup right away, pour the bean mixture into a saucepan over medium heat. This is the point in which you’ll want to add the corn if you’re including any. Thoroughly heat.
Top each bowl with 1 Tbsp of the sour cream and 1/2 Tbsp of the chopped green onion.
If you’re storing this soup for later, you can skip the saucepan step at this point and pour into a container or containers for future consumption. Be sure to heat the soup prior to serving and keep the additions of sour cream and chopped green onions in mind.a
I’d love to hear your favorite soup recipes, too. Please let me know if you have any to share!