Great flavor from a few simple ingredients. That’s what this Black Bean Salsa Soup is all about. And easy too! With a few cans of black beans, a jar of your favorite tomato salsa and some classic herbs and spices, you can serve an excellent and meat-free soup in a jiffy. A couple key points here: the Mexican oregano gives this an earthy flavor that the more popular Turkish oregano that’s used to flavor Italian dishes can’t duplicate. I also like using Coconut Oil with black beans because it adds just a hint of the Tropics, but feel free to substitute olive oil or unsalted butter if you like.
- 1 tablespoon coconut oil
- 4 15-ounce cans black beans, drained and rinsed thoroughly with cold water. Reserve 1 can.
- 1 white onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon Mexican oregano
- 16 ounces salsa
- 1 quart chicken stock
- 1 tablespoon lime juice
- Chopped fresh cilantro for garnish
- Sour cream for garnish
- Melt the coconut oil in a large Dutch oven or soup pot over medium heat
- Stir in the onion and cook for 5 minutes
- Add the garlic, cumin, chili powder, oregano and cook 2 minutes
- Pour in a bit of the chicken stock to deglaze the soup pot, stirring up any stickies from the bottom of the pot
- Add 3 cans of black beans and the salsa; mix to incorporate
- Pour in remaining chicken stock and bring to boil
- Reduce to simmer and blend the beans and soup with an immersion blender to desired consistency
- Pour in the final can of black beans and heat soup through
- Finish with lime juice
- Serve topped with a spoonful of sour cream and chopped cilantro
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Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.
