Word on the street is that it is cold out there and you all could use a little warming up. Am I right?! This soup is one of my “don’t time have time to cook, always have the ingredients on hand, everybody loves it” recipes.
I cannot even remember when I started making this black bean and salsa soup, but it is in constant rotation. The recipe is easy enough to remember on its own and can be customized so many different ways I lost count when trying to figure it out.
I like to grab a few containers of Whole Foods mild salsa for this soup from the produce department, but feel free to use homemade, jarred, fire roasted or even your favorite restaurants salsa for a completely different spin on this soup. Swap up the beans, change out the toppings anything goes and its all good, every time! Did I mention it all cooks in one pan and only takes 20 minutes? Heck yeah friend, dinner is served and dishes are minimal!
Did I mention it all cooks in one pan and only takes 20 minutes? Heck yeah friend, dinner is served and dishes are minimal!
- 1 tablespoon olive oil
- 1 cup thinly sliced green onions
- 2 (15 ounce)cans of black beans, rinsed and drained
- 2 cups of your favorite salsa
- 2 cups vegan “beef” broth or vegetable broth, I used Massel
- salt and pepper to taste (When I use Massel I don’t add any salt or pepper
- Heat the olive oil over medium heat in a large soup pot. Add the thinly sliced green onions and cook for 3-5 minutes, stirring frequently until softened. Add the beans, salsa, and broth to the pan and increase the heat to medium-high. Bring to a boil then reduce the heat until the soup is simmering. Allow the soup to simmer for 10-15 minutes so that the flavors can meld together.
- Serve with desired toppings.