Black Bean Salsa Soup

This Black Bean Salsa Soup is fresh, flavorful and cannot get any easier. All you need is 3 ingredients and 5 minutes!

a bowl of black bean salsa soup

If you’re feeling tired, lazy, overstimulated, or just need the EASIEST homemade soup ever – this black bean salsa soup is for you!

While I’ve updated the photos since I first published this recipe in 2017, the recipe remains unchanged because it’s just unbeatable!

All you need are three simple ingredients, and about 5 minutes. That’s it!

For other simple soups, check out my 3-Ingredient Potato Soup, Cashew Carrot Ginger Soup, nourishing Bone Broth Chicken Soup, and 15 Minute Pesto Tortellini Soup.

Black Bean Salsa Soup Ingredients

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

ingredients to make 3 ingredient black bean salsa soup
  • Black Beans: You need 2 cans of black beans – I recommend using no added salt black beans, because we’re not draining or rinsing the beans.
  • Salsa: You need a 16 ounce jar of salsa – whatever heat level you prefer!
  • Lime: The juice of 1 lime brings so much freshness and ties this soup together perfectly.

Step-by-Step Directions

For complete instructions, please check out the recipe card at the bottom of this post.

making black bean salsa soup
  1. Add all ingredients to a medium pot, stir, and heat until warm.
  2. Serve, garnish, and enjoy!

Expert Tips

  • Don’t drain or rinse the beans! The liquid helps create the broth.
  • Avoid sweet salsas. Sweeter salsas and fruit-based salsas don’t taste as great here, so I’d avoid!
spoonful of black bean salsa soup

Substitutions & Variations

  • Salsa verde can be used instead of traditional salsa.
  • Bottled lime juice may be more accessible or affordable, depending on the time of year, and that’s totally fine! You’ll use two tablespoons of lime juice to equal the juice in one lime.
  • Use an immersion blender to puree part of the soup, if you want it even creamier. I’ve got to be honest with you, though – 9.9 times out of 10 I skip this step! The soup is delicious as is, and it eliminates one extra step and one extra tool to wash. ūüėČ

Storage, Freezing, & Reheating

Salsa black bean soup stores, freezes, and reheats fantastically!

  • Storage: Place leftovers in an airtight container and store in the fridge for up to 3 days.
  • Freezing: I suggest freezing leftover soup in individual portions, to make it easier to have a quick meal to reheat. Store in airtight, freezer-safe bags or containers for up to 3 months. Be sure to date and label your bags/ containers, so you know what it is and how long it’s been in your freezer!
  • Reheating: Leftover soup can be reheated in an small pot on the stove, or in the microwave for 60-90 seconds.
black bean salsa soup in a blue bowl

Supplies You’ll Need

As an Amazon affiliate, I may earn a small amount from qualifying affiliate purchases at no cost to you.

More Soup Recipes You’ll Love

Did you make this recipe? Give it a 5‚ėÖ rating below! For more balanced nutrition and simple, healthy-ish recipes, be sure to follow me on Instagram!

a bowl of black bean salsa soup

Black Bean Salsa Soup

This Black Bean Salsa Soup is fresh, flavorful and cannot get any easier. All you need is 3 ingredients and 5 minutes!
5 from 7 votes
Print Pin Rate
Course: Soup
Cuisine: American, Mexican
Prep Time: 1 minute
Cook Time: 4 minutes
Total Time: 5 minutes
Servings: 6
Calories: 135kcal
Author: Lindsey

Ingredients

  • 2 cans black beans no added salt, 30 oz total
  • 16 ounces salsa
  • 1 lime ~2 Tbsp juice

Instructions

  • Add all ingredients to a pot, stir, and heat until warm.
    2 cans black beans, 16 ounces salsa, 1 lime
  • If desired, use an immersion blender to puree half the soup to make it creamier.
  • Serve, garnish, and enjoy!

Nutrition

Calories: 135kcal | Carbohydrates: 26g | Protein: 9g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 497mg | Potassium: 502mg | Fiber: 9g | Sugar: 3g | Vitamin A: 373IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 2mg

Similar Posts

10 Comments

  1. Black bean soup was the first vegan dish that became a staple in my diet. I love how versatile you can make it and it is very well accepted with the kiddos.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.