Every single Wednesday is “soup night” at my house, no matter if it’s winter, spring, summer, or fall. It’s a tradition I began many years ago and it stuck. My family knows what to expect for dinner on Wednesdays and we all love soup. I think soup is such a comforting meal, don’t you?
I probably have 25 different soup recipes I rotate and most of them are not complicated. This is definitely one of the easiest and is a family favorite! This one is gluten-free and vegetarian.
Easy Black Bean Soup
Ingredients
2 cans black beans, drained and rinsed
2 cups vegetable broth
1 cup fresh tomato salsa
juice from half a lime
handful of fresh, chopped cilantro
Directions
In a large pot, heat the black beans, vegetable broth, and salsa and bring the mixture to a boil. Lower the heat and simmer the soup, covered, for 15 minutes. Let the soup cool slightly. Puree the soup with an immersion blender (or blend in batches in a blender). Stir in the lime juice and add the cilantro. Makes 4 servings.
*I often double the recipe so we have enough for leftovers. Typically I serve it with a sprinkle of shredded cheese, a dollop of sour cream, and a side or cornbread. Enjoy!
Do you make soup regularly? What are your favorites? I love trying new soups, so if you have any recipes to share, let me know 🙂
Natalie xo
Your soup recipe sounds yummy!!! I will have to make that for dinner one night.
It is really yummy and so easy!! Enjoy 🙂
We LOVE soup here too! My kiddos love corn chowder and chicken noodle the best!
We love corn chowder, too!
We love soup too! One of our favorites is chicken tortilla soup. I buy a rotisserie chicken from Costco which we have for dinner one night and then I get the leftover meat off of it while it is still warm. The next night I sauté an onion and 2 cloves of garlic also diced in a TB of olive oil until tender. I add the diced chicken, 2 cups chicken broth, one undrained can of each: corn, stewed tomatoes, pinto beans, ranch style beans, and chopped green chilies. Let simmer for about 15 minutes. Crunch tortilla chips in each bowl and pour soup over the top. Add grated cheddar cheese, a dollop of sour cream, and diced avocado. Yum! I have made big batches of this and kept it hot in a crockpot then served with a topping bar for a large group.
Oh my, this recipe sounds delicious! A must try for sure! 🙂
Which one will you try first? You will love them all!