This black bean soup is my go to meal during the winter and perfect for No Buy Month. I usually make it with dry beans that have been soaked overnight, (they’re cheaper) and then boiled until soft. If you want you can use canned beans, but beware of BPAs. If you use less water, it’s more like a stew and can be served over rice.
Savvy’s Simple Salsa Black Bean Soup
Ingredients:
- 2 cups of black beans (that have been soaked and boiled) or 1 15.5 ounce can*
- 2 cups salsa
- 2 cups vegetable broth
- 2 celery stalks (optional)
- 1 cup of water
- ½ medium onion chopped
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 clove garlic
- 1 tsp parsley
- 1 tbsp olive oil
Directions:
In a medium saucepan, sautée onions in oil and garlic. Then add the rest of the ingredients, leaving the seasonings until last and stir. Bring to a boil over med high heat and then let simmer for 20 minutes. Garnish with a dollop of sour cream and/or avocado slices.
Done!
I often make this black bean soup in the morning before work and dump it all into the crockpot on low. After work, it’s ready to go. I also love it with with my Baked Tortilla chips.
Header Photo Credit: VintageVictuals via Compfight cc
