Ingredients
- 1 (15 ounce) can black beans, rinsed and drained
- ½ cup mild salsa
- ½ cup vegetable broth
- ¼ teaspoon salt, or to taste
- ¼ cup shredded Cheddar cheese
- 1 tablespoon sour cream, or to taste (Optional)
Why Everyone Loves This Recipe
This soup is hearty, nutritious, and easy to make. It’s packed with protein and fiber, making it both filling and good for your health. Plus, the flavors are rich and comforting without needing a lot of effort.
Cooking Pointers
- Rinse the black beans well to reduce any bitterness.
- Use a blender or immersion blender for a creamier texture.
- Taste and adjust seasoning at the end to balance flavors.
- Use a blender or immersion blender for a creamier texture.
- Taste and adjust seasoning at the end to balance flavors.
Directions
Mash the black beans in a small bowl until they’re mostly smooth. Mix in the salsa, then pour the bean mixture into a small saucepan and set it over medium heat. Add the vegetable broth and give everything a good stir. Let it simmer gently for about 10 to 15 minutes, until it thickens up to the consistency you like. Season with a pinch of salt, then sprinkle in the shredded Cheddar cheese and stir it around until it melts into the soup. Give it another minute or two on the heat just to warm everything through. Finally, ladle the soup into bowls and top each one with a spoonful of sour cream. Enjoy!
Serving Suggestions
Serve this soup hot with a dollop of sour cream or a sprinkle of fresh cilantro. It also pairs nicely with warm tortilla chips or crusty bread for dipping.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if it’s too thick. This soup also freezes well for up to 3 months.
