10-Minute Black Bean Soup

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What if I told you that a nourishing, healthy, lip-smacking soup could be concocted with just four ingredients and a mere 10 minutes? Enter the miraculous 10-Minute Black Bean Soup – a testament to the wonders of simplicity in the kitchen.

This quick and easy recipe features canned black beans, aromatic cumin, zesty salsa, and a flavorsome broth. You can use vegetable stock to keep the recipe vegetarian, or substitute chicken or beef stock if you prefer.

Don’t let the simplicity fool you; the resulting blend of flavors is nothing short of extraordinary, considering the minimal time investment.

Video: Watch Me Make Black Bean Soup in Ten Minutes

Why 10-Minute Black Bean Soup Is A Winner

  • Time-Saving Marvel: Ten minutes is all it takes to transform basic pantry staples into a hearty, flavorful meal. Perfect for those hectic weeknights when time is of the essence.
  • Versatility Reigns: This recipe is incredibly versatile. Play around with the salsa variety to suit your taste buds. Want a smokier kick? Add a pinch of smoked paprika or chipotle powder.
  • Nutritious and Filling: Packed with protein, fiber, and essential nutrients from the black beans, this soup not only satisfies your taste buds but also keeps you full and energized.
  • Budget-Friendly: With just four simple ingredients, this soup is a budget-friendly option that doesn’t compromise on taste or satisfaction.


Here are some other soup recipes you might enjoy:


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10-Minute Black Bean Soup

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  • Author: jzmcbride
  • Total Time: 15 minutes
  • Yield: serves 4


10-Minute Black Bean Soup is a healthy, lip-smacking recipe made with just four ingredients in ten minutes. Quick and easy!


Units Scale
  • 2 15ounce cans of low-sodium black beans, drained and rinsed
  • 2 cups vegetable or chicken broth
  • 1 cup chunky salsa
  • 1 teaspoon cumin


  • 1/4 cup sour cream
  • 1/4 cup shredded cheddar cheese
  • 2 tablespoons green onions, or fresh cilantro
  • (optional) sour cream for topping


  1. Set aside one cup of black beans.
  2. Add remaining black beans, broth, salsa and cumin to a blender or food processor and process until smooth.
  3. Add the pureed bean mixture and the whole black beans to a saucepan and heat over medium for about 10 minutes.
  4. To serve, top with sour cream, cheese, and green onion or cilantro. 


  • Use vegetable stock to keep the soup vegetarian/vegan.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: recipe
  • Method: stovetop
  • Cuisine: Cuban

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