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Ten minutes AND delicious??  No lie.  Unless, you forget to buy black beans, at the store, like I did.  Then it takes more like and hour and a half.

So, I first had this black bean soup while on a big multi-family vacation at Fish Lake.  All the ladies take turns being in charge of dinner, for one night.  My lovely sis-in-law, Melanie, made this soup and I could not believe how good it was, especially for how quick she made it.  Anyway, I snagged the recipe and have made it several times since.  I adjusted it slightly, for my taste, but this recipe is flexible like that.  My kids love it, which is always a huge bonus too.

Alright, so this is what I used:  4 cans black beans, 2 cups chicken broth, 1 can corn, 1 cup salsa, and a pound of ground beef.  You can easily substitute the ground beef for chicken, or even do it meatless. I love to add avocado, tomato, olives, cheese, sour cream, and crushed tortilla chips to the soup.  Mmmm!

Cook up your meat (ground beef, chicken, or nothing).  Set aside.

Chop up your soup toppings…tomatoes, avocados, olives.  Grate some cheddar cheese, and pull out your chips and sour cream.

Blend 3 cans of black beans with 2 cups of chicken broth.  You may have to split this into 2 sessions, if it doesn’t all fit.  Once it’s blended, dump it into a large pot.  Add about 1 cup of salsa.  You can add more or less, depending on your preference.  I like Pace Picante sauce.  But, I blend up my salsa first, no chunks for me!  Stir the salsa with your blended black beans/chicken broth. That is your soup base.  Heat it up.

Add the meat to your soup, your fourth can of drained black beans and a drained can of corn.  Heat and stir together, and that’s it.

Black Bean Soup

Black Bean Soup ~ 10 Minute Delicious Dinner!
Ingredients
  • 4 cans black beans (3 to blend for base, 1 for hearty filling)
  • 1 can corn, drained
  • 2 cups chicken broth
  • 1 lb. ground beef (or shredded chicken)
  • 1 cup salsa
  • Optional toppings: avocado, grated cheddar cheese, tomatoes, black olives, sour cream, crushed tortilla chips.
Instructions
  1. Cook your meat, set aside.
  2. Prepare your optional toppings, set aside.
  3. Blend 3 cans of black beans with 2 cups of chicken broth in the blender. You may have to do a couple sessions, if it doesn't all fit in the blender. Pour it into a large pot.
  4. Add salsa. I do one cup, but depending on your preference, you can add more or less. This is your base.
  5. Add the fillers to the base: can of drained corn, cooked meat, and last can of black beans (drained.) Heat all together.
  6. Serve with toppings.

 

Mariel

Mariel

Owner & Author at Or so she says...
Mariel (mahr-eeee-elle) is a mother to six, wife to one. Loves homeschooling, golfing, cupcakes, traveling, cuddling, non-fiction books, gardening, James Taylor, and family time. This is her blog. Enjoy!
Mariel
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9 Comments On This Topic
  1. maren
    3 years ago

    did you drain the black bean cans?

    • Mariel
      3 years ago

      Ya, I usually drain most of the liquid. The broth is enough to make it easy to blend.

  2. Michelle Animas
    3 years ago

    DELICIOUS!!! I made this for my husband tonight for dinner and he was very impressed!!! He’s also very Mexican, and he is skeptical when I (“super American”) try new recipes, but he loved it!! :) Thank you!

    • Mariel
      3 years ago

      Yay, glad you liked it!

  3. Erika W
    3 years ago

    When it says “heAt it up” – on stove? In microwave? For how long? Thanks!!

    • Mariel
      3 years ago

      Dump the bean blend into a pot with all the additional ingredients. Heat it up on the stove until it gets hot. Enjoy!

  4. Amber
    3 years ago

    Yummy!! It was so good and a quick meal!! I had left over fajita’s so I blended that up and added it to the soup as well.

    • Amber
      3 years ago

      PS Thank You for the Yummy Recipe!!

    • Mariel
      3 years ago

      Great idea! Thanks for stopping by, Amber!

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