Go Back
A braided basket with a green cloth, on top there is a blue bowl with black bean soup topped with nachos, corn, a wedge of lime, a dollop of creme fraiche and some green onions
Print Recipe

Vegetarian Black Bean Soup

A heart warming black bean soup for International Vegetarian Day
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Soup
Cuisine: Vegetarian
Keyword: Black beans, salsa
Servings: 4 portions

Ingredients

  • 1 onion
  • 1 garlic clove
  • 1 tbsp oil
  • 300 g cooked black beans
  • 300 g salsa
  • 200 ml water
  • 1 tsp salt
  • 1 red chili optional
  • 1 lime

Optional extras

  • Shredded Cheddar cheese
  • Creme fraiche
  • Corn
  • Nachos
  • A wedge of lime

Instructions

  • Dice one onion and mince the garlic.
  • Add oil to a large pot and add the onion and garlic, cook until soft, about five minutes.
  • Rinse black beans and add to the pot along with salsa. Stir with a wooden spoon.
  • Add water and salt, and stir again.
  • If you prefer extra heat, add a chopped red chili.
  • Bring to boil and then let simmer under lid for 15 minutes. Stir occasionally and add more water if necessary.
  • Take half of the soup and gently pour into another bowl. Mix smooth with a hand blender. Be very careful as the liquid is very hot. To be sure, you can let the soup cool down a bit first.
  • Transfer the liquid back into the pot, reheat for 5 minutes.
  • Serve in individual bowls with a wedge of lime, nachos, shredded cheese and creme fraiche.
  • If you want to keep it vegan, omit the cheese and creme fraiche or use vegan alternatives.

Notes

For a more chunky soup, blend less of the liquid. For a smooth soup, mix all the liquid.
Choose the heat of the salsa based on how hot you like your soup.