This 3-Ingredient Black Bean Soup is the EASIEST dinner that takes less than 10 minutes to get on the table. It’s also vegan and food allergy-friendly.
Okay, I know I just posted a 3-ingredient recipe literally the other day…can we still be friends if I’m sharing another fast, easy, 3-ingredient recipe today, too? 😉
This 3-ingredient black bean soup is a recipe we have been making in my house for years. I actually went to share a link to it for a friend the other day and realized – I have never actually published it in a post!!
I’m 90% sure you can find 90,000 other blog posts and recipes with their own variations of easy 2/3/4/5-ingredient black bean soup recipes. And that’s cool! This is just what we do and love, so I had to share. 🙂
All you need are these three things:
- black beans
Most canned black beans are just black beans, water, and salt. Try to use a reduced sodium option and make sure there aren’t any other weird ingredients because (for once!) we’re not draining the black beans here, we’re dumping them (technical term 😉 ) into a blender, liquid and all.
With the salsa, you can use absolutely any salsa you like. Hot or mild, chunky or thin, gosh – you could even use a tomatillo salsa!
All you have to do to make this soup is open two cans of beans, a jar of salsa, and squeeze the juice from a lime. You blend only one of the cans of black beans with the salsa and lime juice until fairly incorporated, and then I like to just stir in the remaining can of black beans for some added texture and whole beans present.
Then you can heat in a pot on the stove or in the microwave and you’re good to go!
This 3-ingredient black bean soup is entirely plant based and free of the most common food allergens. And it’s easy! Gosh, even if you don’t want it for dinner, this is such an easy thing to prep on a Sunday to give you a few lunches for the week ahead.
I love adding a little fresh avocado and another fresh squeeze of lime on top. You can serve it with a salad, a sandwich, or my tiny sous chef’s favorite – little cheese quesadillas.
If you’re making the 3-ingredient black bean soup a meal you can also bulk it up a bit by adding some pre-cooked quinoa or brown rice, or even some leftover shredded chicken if you want.
However you serve it, this 3-ingredient black bean soup will be fast, easy, and leave you amazed at the flavor it packs for a such a simple recipe. When you give it a try, be sure to take a pic and report back to the Nutrition to Fit Facebook page what you thought! You can also share on Instagram (tag me @nutritiontofit so I see it, and also use the hashtag #nutritiontofit so everyone else can follow along!). Be well!
3-Ingredient Black Bean Soup
This 3-Ingredient Black Bean Soup is the EASIEST dinner that takes less than 10 minutes to get on the table. It's also vegan and food allergy-friendly.
free from: gluten, dairy, soy, egg, shellfish, fish, peanuts, tree nuts
- 30 oz black beans (2 cans - DO NOT DRAIN!)
- 16 oz salsa (1 jar - use your favorite!)
- 2 tbsp lime juice (juice from 1 lime)
- In a blender combine 1 can of black beans, the jar of salsa, and the lime juice. Blend on low for 45-60 seconds or until incorporated.
- Stir in the remaining can of black beans
- Soup can be heated in the microwave or in a pot on the stove.