Black Bean Soup and Salsa Verde

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Introduction

This black bean soup comes together in under 20 minutes and relies on salsa verde and cumin to build deep flavor without extra work. The texture is silky and substantial—part purée, part broth—making it work equally well as a light lunch, a side to grilled chicken, or a base for meal prep through the week.

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

Skip the cilantro: If you don’t have fresh cilantro or prefer a milder herb note, simply omit it. The cumin and salsa verde carry enough flavor on their own.

Thicker consistency: For a heartier soup, reserve ½ can of black beans before blending and stir them in whole after pureeing. This gives you texture contrast and makes the soup more filling.

Add roasted pepper: Stir in ½ cup roasted red pepper (jarred or homemade) along with the other ingredients before blending. This adds sweetness and a subtle smoky depth.

Cream variation: Drizzle each bowl with a tablespoon of heavy cream or crema instead of sour cream for a richer mouthfeel.

Spice boost: Add ¼ teaspoon cayenne pepper or a pinch of chipotle powder to the blender for heat and smokiness.

Tips for Success

Taste the salsa before committing: Salsa verde brands vary widely in salt and acidity. Add it gradually and taste as you go so you don’t oversalt the finished soup.

Don’t skip the stirring: Those 5–7 minutes of frequent stirring aren’t just waiting time—they let the cumin fully infuse and the flavors meld into something more cohesive than the sum of the parts.

Blend in batches if needed: If your blender is small, work in two batches rather than overfilling it. A smoother purée matters here since there’s no chunky texture to hide rough blending.

Keep it at a gentle simmer: A rolling boil can cause the soup to spatter and won’t improve the flavor. Bring it just to the point where bubbles break the surface steadily.

Storage and Reheating

Fridge: Store in an airtight container for up to 4 days. The soup will thicken slightly as it cools.

Freezer: This soup freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth if it thickens too much.

Reheating: Warm on the stovetop over medium heat, stirring frequently, until steaming (about 5 minutes if refrigerated). You can also reheat in the microwave in 1-minute intervals, stirring between each, until hot.

FAQ

Can I use fresh tomatillos instead of jarred salsa verde?

Yes, but you’ll need to roast or simmer them first to soften them, then blend them smooth before adding to the soup. Jarred salsa is faster and works just as well here.

What if I don’t have cilantro?

Cilantro is optional—you can leave it out without affecting the soup. If you want a fresh herb note, parsley works as a substitute, though the flavor will be milder.

Can I make this without a blender?

A food processor works, though you may need to work in batches. An immersion blender is also effective; simply pour the ingredients into the pot and blend directly in the saucepan until smooth.

How do I adjust the consistency?

If the soup is too thick, add more broth a quarter-cup at a time. If it’s too thin, simmer uncovered for a few extra minutes to reduce and concentrate it.