Black Bean Soup


  • 2 15 oz cans black beans, rinsed
  • 3 cups water
  • 1 Tbsp canola oil
  • 1 onion, chopped
  • 1 tsp ground cumin
  • 1/2 cup prepared salsa
  • 1/4 tsp salt
  • 1 Tbsp lime juice
  • 4 Tbsp sour cream, optional
  • 2 Tbsp fresh cilantro, optional


  1. In a large saucepan, heat oil over medium heat. Add the onion and cook for 2-3 minutes until soft. Add chili powder, cumin and beans, water, salsa and salt. Bring to a boil and reduce heat, simmering for 10 minutes.
  2. Remove from heat and set aside. Stir in lime juice.
  3. Transfer half of the soup into a blender and mix to obtain a puree. Stir the puree back into the saucepan, mix to combine well and serve warm or cooled, garnishing with cilantro and sour cream optionally.

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