Black Bean Soup and Salsa Verde
If you are looking for a reliable soup recipe, this Black Bean Soup and Salsa Verde is one to keep: 5 ingredients, 4 simple steps, ready in roughly 30 minutes. Low and slow is the secret — the longer simmer lets (840 g / 31 ounces) black beans soften and the flavours deepen. Read through the tips before you start — a couple of small details go a long way with this one.
- Cook 30 min
- Total 30 min
- Serves 4
- Level Easy
Ingredients
- 2 can (840 g / 31 ounces) black beans, drained
- 10 ½ cup Low-sodium chicken broth
- 1 cup Mexican salsa verde, or to taste
- ¼ cup Packed cilantro leaves, plus extra sprigs for garnish (optional)
- 1 tsp Ground Cumin
Method
- Purée all ingredients in a blender until smooth.
- Pour into a large saucepan or Dutch oven, and bring to a simmer.
- Simmer, partially covered and stirring frequently, to blend flavors, 5 or 7 minutes.
- Serve, garnishing each portion with 1 tablespoon of tortilla chips, 1 tablespoon of sour cream and optional cilantro sprigs.
Tips for the best Black Bean Soup and Salsa Verde
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Read the whole method before you start and measure out the 5 ingredients first — it keeps the pace relaxed once the heat is on.
- Keep the simmer gentle. A hard boil toughens (840 g / 31 ounces) black beans and drives off the liquid too fast.
- Let the chicken come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Swap the chicken for turkey or firm tofu or chickpeas — keep the cooking time similar and check for doneness.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Serve hot with crusty bread or warm flatbread for dipping.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Can I make Black Bean Soup and Salsa Verde ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Black Bean Soup and Salsa Verde recipe easy to make?
It is rated easy: 5 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for (840 g / 31 ounces) black beans?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
How many people does this Black Bean Soup and Salsa Verde recipe serve?
As written it serves 4. The quantities scale up or down in a straight line, so double everything for 4×2.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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