So it may seem a little strange to be talking about soup when it’s over 90 degrees outside, but I happen to be a fan of soup all year round. The best thing about black bean soup is it’s not a heavy soup since it doesn’t have any meat in it. The second best thing is that this recipe can be whipped up in less than 30 minutes which is kind of unheard of for a soup. I actually made this last night with some baked cornbread and everyone enjoyed it, so even if you’re not sure you dig black beans please give it a try.
The recipe can actually be found on the back of some of the cans of Bush’s Best Black Beans. This was not really enough for 3 adults and 4 kids so I would double the recipe next time.
- Prep: 5 Minutes
- Cook: 15 Minutes
- Total: 20 Minutes
- 2 (15 ounce) cans BUSH’S® Black Beans, undrained
- 1 (16 ounce) can reduced sodium chicken broth
- 1/2 cup salsa
- 1 tablespoon chili powder
- Shredded cheese (optional)
- Sour cream (optional)
- Chopped onion (optional)
- Cilantro (optional)
Mash one can of beans with potato masher or food processor. Pour both cans of beans into medium saucepan. Add chicken broth, salsa, and chili powder. Bring to a boil. If desired top with shredded cheese, sour cream, onion, and cilantro.
**Please, please don’t skip on the cilantro and sour cream, it just won’t be the same without it.
Now take a break from all that meat and try a meatless meal of black bean soup!