I love soup on cold winter days, don’t you? My husband has a thing for black beans and he absolutely loves Black Bean Soup! I have tried many different recipes, but I just couldn’t get the right consistency to make him smile. Until I found a post last week that had a neat trick in the directions to put the beans in a blender to make it smooth. In the past I was smashing the beans with a potato smasher and the soup consistency was just too thin and just wrong! I combined this new found trick with my favorite recipe and the results were prefect!! It is a super easy quick soup to make for those busy week nights.
Easy Black Bean Soup
- 5 cans black beans
- 1 ½-2 14.5 oz cans chicken broth
- 1 can corn, drained
- 16 oz jar salsa, I use Mrs. Renfro’s Black Bean Salsa
- ½ teaspoon cumin
- ½ teaspoon chili powder
Toppings: cheddar cheese, sour cream, green onions.
Blend 3 cans of black beans with 1 1/2 cans of chicken broth in a blender. You may need to do 2 batches if it does not fit in your blender. Add the bean mixture to a large pot. Add the jar of salsa, cumin and chili powder. Add the can of corn and last 2 cans of black beans, all drained first. Heat on medium to a boil then set on low. Stir occasionally so soup does not stick to the bottom of your pan. Simmer for 30-45 minutes.
Top with cheese, sour cream and green onions. Diced avocado would be great on this too. I hope you like it! It was hit with my husband and even the kids loved it!
**After much searching, I could not find the post mentioned above to credit the author, otherwise I would have given credit where credit is due.**
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