The Easiest Soup Recipe Ever

So apparently we are supposed to be getting 6 inches of snow tomorrow here in Colorado. I’m very interested to see what happens considering that it was almost 80 degrees yesterday, and I’m hoping that it won’t be too bad. (Even though I’m from Michigan, I loathe driving in the snow) Regardless, I think that flurries in the forecast call for a hearty soup recipe! Black Bean and Salsa Soup is one of my go-to meals for busy winter weeks because it’s really filling yet super super easy. Try it and you’ll see, it’s seriously a joke to make. Smooth and flavorful, it’s perfect for serving on a chilly night when all you really want to do is snuggle under a blanket and not spend hours in the kitchen.
Here’s what you’ll need:

  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1 1/2 cups vegetable broth (I typically use chicken broth, but whatever you have on hand will work)
  • 1 cup chunky salsa (this will determine how spicy the soup is going to be, I typically go with a medium salsa)
  • 1 teaspoon ground cumin
  • 4 tablespoons sour cream (optional, I typically top the soup with a little cheddar cheese instead)
  • 2 tablespoons thinly sliced green onion (I never put these on, but if you like them by all means go for it)

    • Here’s what you’ll need to do:

    Take 2 cans of black beans.

    After you rinse and drain them, put them in your blender (or food processor).

    Add the broth, salsa (I used green salsa for this particular batch), and cumin to the blender.

    Blend until fairly smooth. (So a little more blended then this…)

    Heat, either on the stovetop or in the microwave. Then top with cheese (or sour cream) and serve.

    The recipe makes enough for 3-4 bowls, so perfect for dinner and then lunch the next day. It pairs well with some crusty bread for dipping, and the salsa gives it a great little kick.
    See, how easy was that?! Enjoy! Xoxo

    **Original recipe link: Black Bean and Salsa Soup via Allrecipes

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