Black Bean Soup and Salsa Verde

PIn it

Introduction

This black bean soup comes together in about 15 minutes and uses a blender to turn canned beans, broth, and salsa verde into a smooth, cohesive soup that tastes like it simmered for hours. It’s a weeknight dinner that requires minimal prep and works equally well as a quick lunch or a first course.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 4

Ingredients

• 2 cans (840 g / 31 ounces) black beans, drained
• 1½ cups low-sodium chicken broth
• 1 cup Mexican salsa verde, or to taste
• ¼ cup packed cilantro leaves, plus extra sprigs for garnish (optional)
• 1 teaspoon ground cumin

Instructions

1. Purée all ingredients in a blender until smooth.
2. Pour into a large saucepan or Dutch oven, and bring to a simmer.
3. Simmer, partially covered and stirring frequently, to blend flavors, 5 or 7 minutes.
4. Serve, garnishing each portion with 1 tablespoon of tortilla chips, 1 tablespoon of sour cream and optional cilantro sprigs.

Variations

Roasted garlic version: Add 2–3 roasted garlic cloves to the blender before puréeing. This deepens the savory profile and adds sweetness without changing the texture.

Lime and jalapeño heat: Blend in the juice of half a lime and one seeded jalapeño with the other ingredients. This brightens the salsa verde and builds a gentle heat that builds on the second spoonful.

Creamy finish: Stir in ¼ cup heavy cream or full-fat coconut milk after simmering. This softens the salsa verde’s sharpness and creates a richer mouthfeel without masking the cumin.

Smoked paprika depth: Replace the ground cumin with 1 teaspoon smoked paprika. This adds a woodsy, faintly smoky undertone that pairs well with the salsa verde’s brightness.

Texture contrast: Halve one can of beans before blending and leave it unblended, then stir the whole beans into the puréed soup after simmering. You’ll get creaminess with occasional pops of bean texture.

Tips for Success

Drain the beans thoroughly. Excess liquid from the cans will thin the soup and dilute the flavors. Let them sit in a fine-mesh strainer for a minute or two before adding to the blender.

Don’t skip the simmer. Five to seven minutes may sound brief, but the heat allows the cumin to bloom and the salsa verde’s acidity to mellow into the beans, creating a more cohesive flavor rather than a blended mixture.

Taste for salsa verde strength. Brands vary widely in salt and spice level. Start with the full cup, simmer, then add more if the soup tastes bland, rather than guessing at the start.

Blend in stages if your blender is small. Two full cans plus broth and cilantro is a lot. Split the load if needed to avoid overflow and ensure a truly smooth purée.

Garnish just before serving. Tortilla chips soften quickly in hot soup, so add them as you set the bowl down. Sour cream stays cool longer and adds textural contrast to the heat.

Storage and Reheating

FAQ

Can I make this without a blender? You can use an immersion blender directly in the saucepan if you have one, or mash the beans by hand with a potato masher for a chunkier, less uniform soup. The flavor will be the same, but the texture will be less creamy.

What salsa verde should I buy? Look for any jarred Mexican salsa verde (salsa cruda verde) in the international or condiment aisle. Brands like Herdez and La Victoria are widely available and work well. Check the ingredient list to ensure it contains tomatillos, onion, cilantro, and jalapeños—avoid anything with added sugar or thickeners if possible.

Can I add meat or extra protein? Shredded rotisserie chicken or cooked ground beef can be stirred in after simmering. Use about ½ cup per serving and warm it through for the last minute. This turns the soup into a heartier main course.

Is this recipe vegan or vegetarian? It is vegetarian as written, but the sour cream garnish is dairy. For a vegan version, omit the sour cream or replace it with a dairy-free sour cream alternative. The soup itself contains no animal products if you use vegetable broth instead of chicken broth.