This post may contain affiliate links. Please read my disclosure policy.
Alright, friends. I know that it’s the second week of November, so I should be posting Thanksgiving recipes galore. But I’m not quite feeling the turkey and pumpkin pie cravings yet. So I decided to dedicate an entire week to another highly-requested topic on the blog:
5-ingredient soup recipes!!!
Ever since I posted my 5-Ingredient White Chicken Chili recipe, you all have (a) turned it into the highest-traffic recipe on the blog right now and (b) been emailing with requests for more recipes like it. So I decided to take the challenge and put on my “minimalist” ingredient hat and see if I could simplify five classic soups. It definitely took a bit of trial and error, but I’m happy to say that there are now five delicious 5-ingredient soups coming your way this week.
First up? 5-Ingredient Black Bean Soup.
I am a huge fan of black beans soups, as is clearly noted by the Spicy Black Bean Soup, Black Bean Chili with Chocolate & Coconut, and Smoky Black Bean Chili recipes already on the blog. Black bean soups are usually quick, healthy, and full of lots of spices and flavor — which I love!! But still, the idea of an even simpler 5-ingredient black bean soup sounded intriguing.
So I made it happen. And in 20 minutes, nonetheless. (Bonus!)
Can you guess the 5 ingredients?
I initially planned to make the soup using canned black beans (although you could substitute fresh if you plan ahead and soak them overnight), salsa, cumin, fresh cilantro and vegetable broth. But once I stirred in the first four ingredients and gave it a taste, I realized that the soup was actually nice and thick and well-seasoned even without the vegetable broth!
Granted, I used the entire cans of beans, including the liquid — which is simply water and salt and perfectly safe to eat (and a perfect thickener for soup!). But if you’re one of those folks who insists on draining your beans, hakuna matata. Just add in an extra cup of vegetable or chicken broth.
So since I still had an ingredient to spare, I added in a little bit of minced garlic, since I seem convinced (along with Monica on Friends) that everything tastes better with a little extra garlic. ;)
I will say, though, that the key ingredient to this soup is salsa that you really like. If you like spicy soup, add in some nice hot salsa. If you like milder, go mild. If you really like the tomatillo flavor, you can add in salsa verde.
In the name of a true 20-minute meal, I opted to use store-bought salsa. If anyone is looking for a recommendation, I love the national brand Herdez. Their “Caesera” salsa (available in mild, medium or hot) always work well in recipes, as well as my favorite of theirs — Chipotle. It’s probably the most widely-available brand that I like so far, and it’s also some of the most affordable.
All in all, this recipe turned out to be a delicious start to our 5 Ingredient Soup Week on the blog. Stay tuned for a new quick and easy recipe each day this week!
This 5-Ingredient Black Bean Soup is full of great flavor, and ready to go in just 20 minutes!
Ingredients
Scale
3 (15 oz) cans black beans, with liquid
1 lb. (about 2.5 cups) good-quality salsa, homemade or store-bought (I love the brand Herdez)
1/2 cup chopped fresh cilantro, loosely packed (plus extra for garnish)
2 tsp. ground cumin
1 clove garlic, minced
Instructions
Stir all ingredients together in a medium saucepan. Heat over medium-high heat until simmering. Reduce heat to medium-low, cover and simmer for at least 10 minutes, stirring occasionally.
Serve soup warm topped with additional fresh cilantro as garnish.
Be sure to check out my other 5-ingredient soup recipes too!
I made this tonight using Mrs. Renfro’s Black Bean Salsa. I altered the proportions a little bit, but was amazed by how delicious the soup turned out! Thanks for such a simple and tasty recipe!
Going to try your broccoli cheese soup as I never have half and half around the kitchen . Looks like it will be delicious .
I make my hurry up black bean soup with canned black beans ,a can of chopped tomatoes and green chiles ,some onion ,garlic ,cilantro and cumin for seasoning.
Can’t wait to try the cheese soup before work .
Im in the draining beans group because years ago I dumped a can of beans in chili and there was a bandage in it. EW!! someone at the plant must have lost it. Now you will never forget that will you?
Your recipes look so yummy and easy. Thanks.
Made this soup tonight and it is so good! On top of being simple, healthy, and delicious, it was super cheap to make. My total cost for 3 cans black beans, 16 oz refrigerated salsa, and 1 bunch cilantro…$4.60! Now that’s what I call a bargain!
First off: love your blog! Can’t remember how I came across it but I have gone through all 113 pages of it and I have marked off a bunch of recipes that I want to try.
I’m pretty new to cooking: as in I usually stick to pasta or some sort of a stir fry as everything else is beyond me. I saw this recipe and was drawn to how delicious it looked, the 5 ingredients and how easy it was to make. So I just made it and I am currently eating it as I type this! AMAZING! I wanted to try it without garlic (so technically mine is a 4 ingredient soup) but next time I will add the garlic for sure. I also couldn’t find the herdez salsa in my grocery store so I just ended up getting the store brand “southwestern style” salsa and I think that was a winner. That salsa had some corn and onion and whatnot mixed in which made the soup super yummy and chili-like. Will definitely be making this again. Thanks for the recipe and the inspiration to get cooking!
Oh My Goodness!!! For how simple this was, i just used a rotisserie chicken and a can of great northern, and a can of black beans, and added some frozen corn (to make it 6 ingredients ;) it was FANTASTIC!! topped it with all the goodies, and my husband after 2 bites said “you can make this anytime, it’s REALLY GOOD!”
I loved this! I only needed enough for lunch, so I cut the recipe down and served it over rice. Yummmmm! I love quick and tasty vegan meals! Going to try the 5 ingredient tomato soup next subbing the heavy cream with avocado as you suggested in the comments.
absolutely love this soup!!! due to a broken leg i am housebound and have everything to make this except fresh cilantro. how much dried would i use? hopefully it wont change the taste too much.
Thanks Kim, and oh no, so sorry about your leg! I may be getting around to this too late for you, but if not, I would just season it to taste, since I haven’t tried it with dried cilantro before. I hope your leg heals soon, and that you enjoy the soup!
I made this soup tonight with medium salsa verde, but altered the proportions a bit–OMG it is so freaking good. The salsa verde added such a flavor burst! I would recommend trying it!
I am making the black bean soup right now, planning on portioning it out for a healthy lunch all week. Any chance you have nutritional information? I have diabetes and that info would be helpful. Thanks for your blog. I love it!!
Hayley @ Gimme Some Oven —
Hi Cheryl, thank you so much for your sweet words! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We wish we could be more helpful, but we don’t want to tell you anything that might be inaccurate and make you sick/interfere with your good health!
I purchased a dutch oven today and was eager to the point. I made this soup, topped it with some cheese and cilantro, dipped my black bean quinoa chips into it, and it was DELICIOUS. I will definitely be making this again in the future. Pin and saved; thanks for sharing :)
Hayley @ Gimme Some Oven —
Taylor, Dutch ovens are the BEST, so that’s a purchase well-made! And we’re so happy you liked this soup – those quinoa chips sound yummy – Trader Joe’s? :)
Ali, I made this tonight after a week of being under the weather. I think I’m cured! It was fantastic, my husband and daughter said, “this is a keeper!” Thanks so much for the five ingredient recipes, I’m a teacher and the time and energy saved is amazing, while still allowing me to provide a great meal for my family.
I’ll try to send the pic tonight : )
Thanks again!
Hayley @ Gimme Some Oven —
Thanks Steph, we’re so happy you and your daughter enjoyed this, and that you’re feeling better! :)
I made this and it’s so good!! I made it and enjoyed it yesterday and saved the leftovers. I’ve had three bowls today…so. freaking. good. I used La Victoria’s medium salsa since my grocery store only carried the mild version of Herdez. I’m thinking about trying a corn salsa next time. Do you think cubed potatoes would be a good addition? I love potatoes in my minestrone, so I’m wondering if they would do well in this soup. I’m thinking I would cube them and boil them separately for a little while before throwing everything else in the pot.
Hayley @ Gimme Some Oven —
Thanks Sierra, we’re so happy you enjoyed this! And we think corn salsa and cubed potatoes would be awesome in this, good thinking! :)
I make this soup all the time but I blend the ingredients together in a food processor because I HATE vegetable chunks and then top with a little cheddar cheese. It’s amazing!
Hayley @ Gimme Some Oven —
Thanks for sharing Todd, we’re glad you like it! :)
I’m one of those people who finds that cilantro tastes like soap…any suggestions on what you could substitute?
Thanks!
Hayley @ Gimme Some Oven —
No problem Kami, we hear you! :) If you like parsley, you could always use that (though some people who don’t like cilantro feel the same way about parsley – personally I’m one of those people)! We think you would be fine to just leave it out all together though. We hope you enjoy!
I made this the other night. The family isn’t crazy about cilantro so I used parsley instead. Everyone loved it and requested I make it again only next time, could I double it so there was enough for seconds and thirds!!
Hayley @ Gimme Some Oven —
Thanks for sharing Deb, we’re glad to hear it was a success! :D
This was delicious and super easy. I was afraid it would be plain but it turned out great. I had a couple modifications. First, I sautéed a diced yellow onion along with the clove of garlic for a minute or two before adding the other ingredient. Second, I put about one third of the soup in a blender for a few seconds and returned it to the pot to simmer.
Hayley @ Gimme Some Oven —
Thanks Jonathan, we’re glad you enjoyed it and we like your modifications! :)
I drained the beans, drained and added a can of corn, and added a 32oz carton of low sodium chicken broth. I skipped the cilantro since hubby hates it. I left it on low in my Dutch oven pot covered for several hours. Everyone including my picky 2 and 8 year olds ate it and asked for seconds, saying it was the best soup I ever made. Thank you for posting. ☺
Hayley @ Gimme Some Oven —
That makes our day Helene — thanks for sharing! :)
What if I have dried beans not the canned kind? What liquid can I use to make it “soupy”?
Hayley @ Gimme Some Oven —
Hi Ashley! So we would use 3/4 pound of dried beans for this recipe. You’ll need to simmer them in chicken or vegetable stock (about 1 1/4 quarts). You can do a combo of stock and water too, if you like. We would also recommend adding a bay leaf or two. You’ll need to simmer for about 2 hours (up to 2 1/2), until the beans are tender. Then you can add your other ingredients, simmer for another 10 minutes or so, and then puree the soup a bit with an immersion blender (to thicken everything up). We hope this helps!
This is super easy and so flavorful! I made it in January and froze some. It’s May now, and i just defrosted a batch and ate it for lunch all week. Still tastes great!
when buy canned beans I usually use liquid of pink an white beans, but black beans and kidney beans have thick yucky looking stuff in it. so I rinse. if I knew why it was like that, I might use it as is.
I made this to serve as a complement to quesadillas for my husband and 2 small children. It was a total hit with the grownups. My older daughter hasn’t caught on to beans yet, but we’re working on it. This was a great early intro, kid-friendly dish that was easy to get to the table on a hectic afternoon, and I think she liked it (I’m no longer hearing how she doesn’t like beans.) The kids liked sprinkling cheese on the soup. I will quibble with the serving numbers on the recipe. It says 2-4, but I think it’s probably more like 4-6, even 8 if you measure servings like canned soups do. Considering adding diced butternut squash to this when it gets chilly.
Hayley @ Gimme Some Oven —
We’re so glad to hear that, Hannah — thanks for sharing! :)
I made this for our vegetarian friends and a meat loving husband and everyone loved this! It has been requested on multiple occasions and I now have to make a double batch for 4 grown adults!
Hayley @ Gimme Some Oven —
Thanks for sharing with us, Steph — we’re so glad it was a hit! :)
I made this in a Dutch oven, too, and simmered the hell out of it (probably around 40-60 minutes). It was so thick and hearty and tasted great. Simple recipe with big payoff. I also added diced onion, canned tomatoes and canned chilis but definitely appreciate the simplicity of just five ingredients for the base.
Hayley @ Gimme Some Oven —
Thanks for sharing with us, Jocelyn — we’re happy you enjoyed it!
Just tried the 5 ingredient black bean soup. I was looking for something to have for lunch, searched for a recipe, had all the ingredients on hand and, voila! 20 minutes later I’m enjoying great soup. For my husband’s benefit I added diced ham, but you definitely don’t need it. Plus it’s now 6 ingredient soup!
Hayley @ Gimme Some Oven —
Thanks for sharing, Erika — we’re so happy you and your husband enjoyed this and we bet its was yummy with the ham! :)
Just tried this! I’m a picky vegetarian teen and never found anything helpful on other websites but this is so easy and I had everything here already! Will definitely do it again. Thanks !
Oh Ali! Just tried your 5- ingredient Black Bean Soup, it was absolutely delicious! I love ordering Black Bean Soup at my favorite Cuban sandwich shop and have often tried to duplicate it but it never was as good. Your combination of 5 ingredients was magic, tastes just like my favorite restaurant. It was easi to prepare, wonderfully aromatic and so yummy. I will be sure to try your other 5-ingredient soup recipes! Thank you! Betty
This was delicious! I used Bush’s organic canned black beans, Moes brand mild salsa and I didn’t use any cilantro. I topped with cheese and tortilla strips !!! My new favorite. Even my picky husband enjoyed it and that says a lot. Thanks !!!!
Delicious and so easy. My youngest son is a vegetarian and asked if I would make black bean soup. Did a google search and stumbled upon this recipe. My son loved it! Will definitely be making it again!
Hola Ally! I’ve made this soup several times and it’s amazing every time! I make the soup with Trader Joe’s Roasted Garlic Chipotle salsa and I add chipotle powder and smoked paprika for extra pizzazz! So. Darn. Yummy! Thanks so much for this recipe! I heart ♥ your site so much!
Delicious, cheap, and beyond easy! What else could you ask for! I made it exactly as the recipe directed. Will definitely start making on a regular basis.
I am totally down with 5 ingredient soups!!! Sounds fantastic!!
This looks easy to make and totally yummy! I love bean soup in the winter time.
Such gorgeous photos, Ali! I really love them! And this soup too!! I am totally down with 5 ingredients and I love black beans! YUM!
LOVE how simple this is. Brilliant!
Love how flavorful and easy this looks. A great mid-week meal.
So simple and all my favorite flavors!
I made this tonight using Mrs. Renfro’s Black Bean Salsa. I altered the proportions a little bit, but was amazed by how delicious the soup turned out! Thanks for such a simple and tasty recipe!
I love black beans, especially in soup. I love cooking healthy and this recipe is definitely on my list to make next week…THANK YOU!
My husband and I adore black bean soups :) will definitely have to amke this recipe soon!
I made the black bean soup last night. It. Was. Divine.
I made it exactly as the recipe said but I added a dollap of sour cream to my bowl at the end. It definitely added some extra yum.
Thanks for the recipe!
Going to try your broccoli cheese soup as I never have half and half around the kitchen . Looks like it will be delicious .
I make my hurry up black bean soup with canned black beans ,a can of chopped tomatoes and green chiles ,some onion ,garlic ,cilantro and cumin for seasoning.
Can’t wait to try the cheese soup before work .
Im in the draining beans group because years ago I dumped a can of beans in chili and there was a bandage in it. EW!! someone at the plant must have lost it. Now you will never forget that will you?
Your recipes look so yummy and easy. Thanks.
Made this soup tonight and it is so good! On top of being simple, healthy, and delicious, it was super cheap to make. My total cost for 3 cans black beans, 16 oz refrigerated salsa, and 1 bunch cilantro…$4.60! Now that’s what I call a bargain!
This recipe was great! I loved that I didn’t need any broth for it. Thanks for the simple & tasty recipe!
First off: love your blog! Can’t remember how I came across it but I have gone through all 113 pages of it and I have marked off a bunch of recipes that I want to try.
I’m pretty new to cooking: as in I usually stick to pasta or some sort of a stir fry as everything else is beyond me. I saw this recipe and was drawn to how delicious it looked, the 5 ingredients and how easy it was to make. So I just made it and I am currently eating it as I type this! AMAZING! I wanted to try it without garlic (so technically mine is a 4 ingredient soup) but next time I will add the garlic for sure. I also couldn’t find the herdez salsa in my grocery store so I just ended up getting the store brand “southwestern style” salsa and I think that was a winner. That salsa had some corn and onion and whatnot mixed in which made the soup super yummy and chili-like. Will definitely be making this again. Thanks for the recipe and the inspiration to get cooking!
Oh My Goodness!!! For how simple this was, i just used a rotisserie chicken and a can of great northern, and a can of black beans, and added some frozen corn (to make it 6 ingredients ;) it was FANTASTIC!! topped it with all the goodies, and my husband after 2 bites said “you can make this anytime, it’s REALLY GOOD!”
I loved this! I only needed enough for lunch, so I cut the recipe down and served it over rice. Yummmmm! I love quick and tasty vegan meals! Going to try the 5 ingredient tomato soup next subbing the heavy cream with avocado as you suggested in the comments.
Love the 5-ingredient black bean soup recipe! I add sweet potato and avocado when I make it – yum!
I just made three gallons of this soup for a church function. It smells glorious. I’m going to let it sit for a day to intensify the flavor.
Thank you Min! And oh how I love second and third (and fourth for that matter) day soups!
absolutely love this soup!!! due to a broken leg i am housebound and have everything to make this except fresh cilantro. how much dried would i use? hopefully it wont change the taste too much.
Thanks Kim, and oh no, so sorry about your leg! I may be getting around to this too late for you, but if not, I would just season it to taste, since I haven’t tried it with dried cilantro before. I hope your leg heals soon, and that you enjoy the soup!
I made this soup tonight with medium salsa verde, but altered the proportions a bit–OMG it is so freaking good. The salsa verde added such a flavor burst! I would recommend trying it!
Thanks Jenna, we’re so happy to hear that! :)
I am making the black bean soup right now, planning on portioning it out for a healthy lunch all week. Any chance you have nutritional information? I have diabetes and that info would be helpful. Thanks for your blog. I love it!!
Hi Cheryl, thank you so much for your sweet words! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We wish we could be more helpful, but we don’t want to tell you anything that might be inaccurate and make you sick/interfere with your good health!
I purchased a dutch oven today and was eager to the point. I made this soup, topped it with some cheese and cilantro, dipped my black bean quinoa chips into it, and it was DELICIOUS. I will definitely be making this again in the future. Pin and saved; thanks for sharing :)
Taylor, Dutch ovens are the BEST, so that’s a purchase well-made! And we’re so happy you liked this soup – those quinoa chips sound yummy – Trader Joe’s? :)
So if I make this black bean soup in a crockpot low 8-10, high 4-6? Anyone? Thanks.
Sure, you could cook it on low for 6-8 hours, or high for 3-4. Enjoy!
Ali, I made this tonight after a week of being under the weather. I think I’m cured! It was fantastic, my husband and daughter said, “this is a keeper!” Thanks so much for the five ingredient recipes, I’m a teacher and the time and energy saved is amazing, while still allowing me to provide a great meal for my family.
I’ll try to send the pic tonight : )
Thanks again!
Thanks Steph, we’re so happy you and your daughter enjoyed this, and that you’re feeling better! :)
I made this and it’s so good!! I made it and enjoyed it yesterday and saved the leftovers. I’ve had three bowls today…so. freaking. good. I used La Victoria’s medium salsa since my grocery store only carried the mild version of Herdez. I’m thinking about trying a corn salsa next time. Do you think cubed potatoes would be a good addition? I love potatoes in my minestrone, so I’m wondering if they would do well in this soup. I’m thinking I would cube them and boil them separately for a little while before throwing everything else in the pot.
Thanks Sierra, we’re so happy you enjoyed this! And we think corn salsa and cubed potatoes would be awesome in this, good thinking! :)
I make this soup all the time but I blend the ingredients together in a food processor because I HATE vegetable chunks and then top with a little cheddar cheese. It’s amazing!
Thanks for sharing Todd, we’re glad you like it! :)
My favorite recipe site, by far. Can’t wait to try the black bean soup tonight!
That’s so sweet of you Michelle, we’re happy you’re a fan! We hope you enjoy the black bean soup too! :)
I’m one of those people who finds that cilantro tastes like soap…any suggestions on what you could substitute?
Thanks!
No problem Kami, we hear you! :) If you like parsley, you could always use that (though some people who don’t like cilantro feel the same way about parsley – personally I’m one of those people)! We think you would be fine to just leave it out all together though. We hope you enjoy!
I made this the other night. The family isn’t crazy about cilantro so I used parsley instead. Everyone loved it and requested I make it again only next time, could I double it so there was enough for seconds and thirds!!
Thanks for sharing Deb, we’re glad to hear it was a success! :D
This was delicious and super easy. I was afraid it would be plain but it turned out great. I had a couple modifications. First, I sautéed a diced yellow onion along with the clove of garlic for a minute or two before adding the other ingredient. Second, I put about one third of the soup in a blender for a few seconds and returned it to the pot to simmer.
Thanks Jonathan, we’re glad you enjoyed it and we like your modifications! :)
I think bay leaves can be substituted for cilantro, would you agree?
Definitely, we think that would be yummy! :)
I drained the beans, drained and added a can of corn, and added a 32oz carton of low sodium chicken broth. I skipped the cilantro since hubby hates it. I left it on low in my Dutch oven pot covered for several hours. Everyone including my picky 2 and 8 year olds ate it and asked for seconds, saying it was the best soup I ever made. Thank you for posting. ☺
That makes our day Helene — thanks for sharing! :)
What if I have dried beans not the canned kind? What liquid can I use to make it “soupy”?
Hi Ashley! So we would use 3/4 pound of dried beans for this recipe. You’ll need to simmer them in chicken or vegetable stock (about 1 1/4 quarts). You can do a combo of stock and water too, if you like. We would also recommend adding a bay leaf or two. You’ll need to simmer for about 2 hours (up to 2 1/2), until the beans are tender. Then you can add your other ingredients, simmer for another 10 minutes or so, and then puree the soup a bit with an immersion blender (to thicken everything up). We hope this helps!
I’m making this for lunch right now-it smells amazing! It’s already in the rotation…I make it often! It’s yummy and so easy…
That’s great to hear Kay — we’re so happy you’re a fan of the recipe! :)
This is super easy and so flavorful! I made it in January and froze some. It’s May now, and i just defrosted a batch and ate it for lunch all week. Still tastes great!
Thanks — we’re so happy you like it! :)
when buy canned beans I usually use liquid of pink an white beans, but black beans and kidney beans have thick yucky looking stuff in it. so I rinse. if I knew why it was like that, I might use it as is.
I made this to serve as a complement to quesadillas for my husband and 2 small children. It was a total hit with the grownups. My older daughter hasn’t caught on to beans yet, but we’re working on it. This was a great early intro, kid-friendly dish that was easy to get to the table on a hectic afternoon, and I think she liked it (I’m no longer hearing how she doesn’t like beans.) The kids liked sprinkling cheese on the soup. I will quibble with the serving numbers on the recipe. It says 2-4, but I think it’s probably more like 4-6, even 8 if you measure servings like canned soups do. Considering adding diced butternut squash to this when it gets chilly.
We’re so glad to hear that, Hannah — thanks for sharing! :)
I made this for our vegetarian friends and a meat loving husband and everyone loved this! It has been requested on multiple occasions and I now have to make a double batch for 4 grown adults!
Thanks for sharing with us, Steph — we’re so glad it was a hit! :)
I made this in a Dutch oven, too, and simmered the hell out of it (probably around 40-60 minutes). It was so thick and hearty and tasted great. Simple recipe with big payoff. I also added diced onion, canned tomatoes and canned chilis but definitely appreciate the simplicity of just five ingredients for the base.
Thanks for sharing with us, Jocelyn — we’re happy you enjoyed it!
Just tried the 5 ingredient black bean soup. I was looking for something to have for lunch, searched for a recipe, had all the ingredients on hand and, voila! 20 minutes later I’m enjoying great soup. For my husband’s benefit I added diced ham, but you definitely don’t need it. Plus it’s now 6 ingredient soup!
Thanks for sharing, Erika — we’re so happy you and your husband enjoyed this and we bet its was yummy with the ham! :)
Just tried this! I’m a picky vegetarian teen and never found anything helpful on other websites but this is so easy and I had everything here already! Will definitely do it again. Thanks !
Awesome, so happy to hear it!
Yummy! And easy! I was looking for a black bean soup recipe comparable to Panera Bread’s, and THIS IS IT! Thank you!
Oh Ali! Just tried your 5- ingredient Black Bean Soup, it was absolutely delicious! I love ordering Black Bean Soup at my favorite Cuban sandwich shop and have often tried to duplicate it but it never was as good. Your combination of 5 ingredients was magic, tastes just like my favorite restaurant. It was easi to prepare, wonderfully aromatic and so yummy. I will be sure to try your other 5-ingredient soup recipes! Thank you! Betty
This was delicious! I used Bush’s organic canned black beans, Moes brand mild salsa and I didn’t use any cilantro. I topped with cheese and tortilla strips !!! My new favorite. Even my picky husband enjoyed it and that says a lot. Thanks !!!!
I have made this a few times, and we love it! If I don’t want soup the next day, I use the leftover for quesadillas.
Delicious and so easy. My youngest son is a vegetarian and asked if I would make black bean soup. Did a google search and stumbled upon this recipe. My son loved it! Will definitely be making it again!
This is a wonderful recipe that I make frequently. So easy and delicious!
Hola Ally! I’ve made this soup several times and it’s amazing every time! I make the soup with Trader Joe’s Roasted Garlic Chipotle salsa and I add chipotle powder and smoked paprika for extra pizzazz! So. Darn. Yummy! Thanks so much for this recipe! I heart ♥ your site so much!
Delicious, cheap, and beyond easy! What else could you ask for! I made it exactly as the recipe directed. Will definitely start making on a regular basis.