This black bean salsa soup is a delicious and flavorful dish that is packed with protein and nutrients. It combines the rich, creamy texture of black beans with the freshness of salsa, creating a truly satisfying meal. Perfect for a quick weeknight dinner or a cozy lunch, this soup can be prepared in just 30 minutes. The recipe is versatile and can be easily adjusted to suit your personal taste preferences. Whether you're a vegetarian, vegan, or simply looking for a healthy and tasty dish, this black bean salsa soup is sure to become a family favorite.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) diced tomatoes
- 1 cup vegetable broth
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Tortilla chips, for serving
Directions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic, diced red bell pepper, and minced jalapeno pepper to the pot. Cook for another 3 minutes, stirring occasionally.
- Add the black beans, diced tomatoes, vegetable broth, cumin, chili powder, paprika, salt, and pepper to the pot. Stir well to combine all the ingredients.
- Bring the soup to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.
- Using an immersion blender or regular blender, blend about half of the soup until smooth. This will give the soup a creamy texture while still leaving some whole beans and vegetables for added texture.
- Stir in the chopped cilantro and lime juice. Taste and adjust the seasonings if needed.
- Serve the black bean salsa soup hot, garnished with additional chopped cilantro and accompanied by tortilla chips for dipping.
