The ONLY reason this soup takes a long time to make is because the beans have to soak and then be cooked. The actual hands-on time in the making of this soup in minimal. The result is a phenomenally healthy (if you take it easy on the cheese and sour cream) and nummy soup.
The recipe comes off the back of a bag of Market Pantry black beans; I’ve VERY slightly modified it. Julie actually introduced me to this when she made it last year. I’ve made it multiple times since then. The recipe makes a ton of soup – I fed 8 people (6 adults and 2 kids) last night and I have leftovers. When I make it for just our family, I refrigerate half and freeze the other.
- 1 lb dry black beans
- 14 cups water (divided into 4 and 10 cups)
- 1 tsp salt
- at least 24 ozs salsa (I use one each of 12 oz Trader Joe’s Organic Tomatillo & Roasted Yellow Chili salsa and 12 oz Trader Joe’s Roasted Garlic Salsa)
- 2 tsp cumin
- sour cream
- shredded cheese – Mexican blend, taco blend, sharp cheddar, Cojack
- fresh cilantro
- Rinse the dry black beans.
- Bring 4 cups water and the black beans to a boil. Boil 2 minutes. Remove from heat and cover. Let stand for 1 hour.
- Drain and rinse.
- Combine soaked beans, 10 cups water, and salt in a stock pot. Bring to a boil and cover. Reduce heat and simmer for 2 hours.
- Add salsa and cumin.
- Run everything through a food processor if you like a non-chunky soup like my kids and husband. If your family is less picky, just mash up about 1/3 of the black beans.
- Return everything to the stockpot and simmer for at least another 15 minutes.
- Serve with toppings!
See the corn in the picture? Last night, my dad added it to his soup. The rest of us followed suit! It was so good! I didn’t have any red onion but that’s super nummy.
Use bread or corn chips for dipping. We had apples and Gouda cheese, too.
If you try this recipe, share your “snapshot.”