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Easy Black Bean Soup with Salsa

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Looking for a thick and hearty soup to warm you up this winter? This Easy Black Bean Soup with Salsa is quick and easy and can be garnished with lots of yumminess! For more recipes like this one see my Soups page.

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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! So I thought I would try my hand at making it for him.

I have tried many different recipes for this soup, but I just couldn’t get the right consistency to make him smile. Until I found one 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 masher and the soup consistency was just too thin and just wrong!

I combined my new found trick with my simple black bean with salsa soup recipe and the results were perfect!! It is a super easy quick soup to make for those busy weeknights.

Easy Black Bean Soup with Salsa


Easy Black Bean Soup Recipe

Black Bean soup made easy by blending the beans!
Servings: 6 people
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Calories: 220


  • 5 cans of black beans
  • 1 1/2-2 14.5 oz cans chicken broth
  • 1 can of corn, drained
  • 16 oz jar of 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, drained.
  • 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!


Calories: 220kcal

The nutrition info provided is only an estimate. See my nutrition disclaimer for more info on how the data is collected for recipes.

CUISINE :American
black bean soup:easy black bean soup:simple black bean soup
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  1. I really like this idea, I have a big bag of dried black beans and this could be perfect!

  2. Loved this and I am featuring it tonight on this week’s Motivated Monday at BeColorful.

  3. I never made black bean soup but I used to have it at Ruby Tuesdays (I think – one of those places). Thanks for the recipe. I’d love to have you link to What to Do Weekends on my blog. Have a good weekend also. Linda

  4. Looks delicious! Thanks so much for sharing at Wednesday’s Adorned From Above Blog Hop 36.
    Debi and Charly @ Adorned From Above
    Marci @ Stone Cottage Adventures
    Nichi @ The Mandatory Mooch

  5. YUM, I love how easy this is! My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe and any others at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! It doesn’t mean that you have to be a gluten free bloggers. If you have some recipes on your blog that are gluten free that counts! :) Many recipes are naturally gluten free.
    Thanks, Cindy :)

    1. vegetarianmamma says:

      Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

      Thanks for linking back to the Gluten Free Fridays post!

      See you at the link up this week! We are having a special giveaway this week! Its a tote bag filled with some Gluten Free Allergy Friendly goodies!

      Cindy from vegetarianmamma.com

  6. This looks really good. I love easy meals – and soup is perfect for this time of year. Thanks for sharing at The Weekly Creative link party!

    Shannon @ Sewing Barefoot

  7. Stopped by from Stone Gable…your soup looks delish!

  8. Linda Grant says:


    Thanks for sharing! This looks SO good & I plan on making some later on this week. Just one question; although it may be stupid, why drain the last 2 cans of beans? Is that to reduce the amount of liquid being added to the soup? I just was curious, because a lot of recipes that I have seen using black beans recommend that they be drained and rinsed. Thanks again & would appreciate you thoughts when you get a chance.


    1. I drained them so the consistency would not be too thin. It really is your preference though. Hope this helps! Thanks for stopping by!

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