Black Bean Soup with Salsa Verde

Introduction

You blend black beans, salsa verde, cilantro, and cumin into a smooth soup, then simmer it for a few minutes to pull the flavors together. It lands between pantry meal and quick lunch, and the tortilla chips and sour cream at the end give it enough texture to keep it from feeling flat.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4

Ingredients

• 2 cans (840 g / 31 ounces) black beans, drained
• 1½ cups low-sodium chicken broth
• 1 cup Mexican salsa verde, or to taste
• ¼ cup packed cilantro leaves, plus extra sprigs for garnish (optional)
• 1 teaspoon ground cumin

Instructions

1. Purée all ingredients in a blender until smooth.
2. Pour into a large saucepan or Dutch oven, and bring to a simmer.
3. Simmer, partially covered and stirring frequently, to blend flavors, 5 or 7 minutes.
4. Serve, garnishing each portion with 1 tablespoon of tortilla chips, 1 tablespoon of sour cream and optional cilantro sprigs.

Variations

• Replace part of the black beans with pinto beans if you want a slightly lighter color and a softer, less earthy bean flavor.
• Increase the salsa verde toward the upper end of your taste to make the soup brighter, looser, and more acidic.
• Reduce the cilantro if you want the cumin and salsa verde to stand out more; the soup will taste less herbal.
• Skip the sour cream and finish with extra tortilla chips and cilantro sprigs for a dairy-free bowl with more crunch.
• Blend the soup a little less if you want a more rustic texture instead of a fully smooth purée.

Tips for Success

• Drain the black beans well so the soup does not end up thinner than intended.
• Purée until completely smooth, especially if your blender is less powerful; bean skins leave the biggest texture issue here.
• Stir frequently during the simmer because thick bean soups catch on the bottom of the pan quickly.
• Taste after the 5 to 7 minute simmer before serving, since the salsa verde drives both the acidity and most of the salt.
• Add the tortilla chips just before serving so they stay crisp instead of softening in the soup.

Storage and Reheating

Store the soup in an airtight container in the fridge for up to 4 days. Freeze it in a freezer-safe container for up to 3 months, leaving a little room at the top for expansion.

Reheat on the stovetop over medium-low heat, stirring often, until hot through. If it has thickened in the fridge or freezer, add a small splash of water or broth to loosen it. You can also microwave it in short intervals, stirring between each one. Add sour cream, tortilla chips, and cilantro after reheating, not before storing.

FAQ

Can you use dried black beans instead of canned?

Yes. Use about 3 cups of cooked black beans, drained, to replace the 2 cans.

How spicy is this soup?

That depends almost entirely on the salsa verde you use. Start with a mild one if you want more tang than heat.

Can you make it without cilantro?

Yes. Leave it out for a cleaner bean-and-cumin flavor, or use a small amount of parsley if you still want some fresh green note.

Why is the soup thicker after it sits?

Black bean purées continue to thicken as they cool. Stir in a little water or broth when reheating until it reaches the consistency you want.