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Mexican Black Bean Soup
This simple Mexican Black Bean soup is made with 4 ingredients and is vegan, gluten and dairy-free.
Course Main Course
Cuisine Mexican
Keyword how to make Mexican Black Bean Soup
Prep Time 5 minutes minutes
Total Time 5 minutes minutes
Servings 4
Calories 190kcal
Author Marissa
- 2 cans black beans
- 1 cup salsa
- 1 ½ tsp cumin
- 1 cup vegetable broth
- salt & pepper to taste
Optional toppings
- avocado
- cilantro
- greek yogurt or sour cream
- shredded cheese
- lime wedge
In a large blender (or in a large bowl if using immersion blender) blend together broth, 1 cup of beans, cumin, and ½ cup of salsa.
Once blended, add in second can of beans and the rest of the salsa to give the soup more consistency.
Serve right away if you want it as a cold soup, or heat up a bowl and serve with any toppings!