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
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
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 🙂