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 This Dish Is So Satisfying
This soup is packed with protein and fiber, making it both nutritious and filling. It comes together quickly with simple ingredients, perfect for busy days. Plus, its rich flavor and comforting texture make it a crowd-pleaser.
Kitchen Tips
- Rinse the black beans well if using canned to reduce sodium and improve taste.
- Sauté the onions and garlic until soft to bring out their natural sweetness.
- Use an immersion blender to partially puree the soup for a creamy texture while keeping some beans whole.
- Sauté the onions and garlic until soft to bring out their natural sweetness.
- Use an immersion blender to partially puree the soup for a creamy texture while keeping some beans whole.
Directions
Mash the black beans in a small bowl until they’re mostly smooth. Mix in the salsa, then pour the 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 the soup thickens up to your liking. Taste and add salt as needed. Sprinkle the Cheddar cheese on top and stir it in until it melts and makes the soup nice and cheesy. Heat it through for another minute or two, then ladle the soup into bowls. Finish each serving with a spoonful of sour cream for a cool, creamy touch.
Serving Combinations
Serve the soup hot with a dollop of sour cream or a sprinkle of shredded cheese. Add fresh cilantro and a squeeze of lime for a bright finish. It also pairs nicely with warm tortillas or crusty bread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time. You can also freeze the soup for up to 3 months; just thaw and reheat gently on the stove.
