Stress-free Vegetarian Black Bean Soup

Ok, I lied I will just post up this recipe today as I was already inquried about it and this week will be a busy one!

Nothing says fall like a nice big bowl of soup in an over-sized sweater on a crisp day. While the days here in New England are still pretty warm, the mornings and nights are starting to get a bit chilly- a clear indicator that fall days are just around the corner.

I have to apologize in advance for all my cellphone pictures. Since I started cooking and realized my DSLR battery was dead. I didn’t have time to wait!


One of my favorite soups to make is black bean. It has always been a favorite of mine and this recipe I make will keep things uncomplicated but 100% tasty.


Ingredients are minimal, but fresh minus pre-bought salsa because sometimes even I like to cut corners.


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Getting everything together in the pot will take you less than 20 minutes and then all there is left to do is blend and sit back and relax.

So as far as making blending simple…


Just go out now and buy this. No really- just buy it. It’s the best.

Ok I’m joking…If you don’t have an hand immersion blender you can just take half of your soup and blend it in the food processor  or blender (you don’t want to blend it all because still having some beans whole is tasty).


…but really just get it*.


Portia came by to basically tell me to stop being such a loser over this blender and just get to the soup making.

ok ok ok…sorry P.


Finish it off with a little fresh lime


And voila! That was easy. Then sit back and watch your favorite football team and let the smells of cumin and cilantro fill your house.


Vegetarian Black Bean Soup

  • 62oz. black beans, rinsed
  • 15 oz pre-made salsa, your choice
  • 1 medium spanish onion, chopped
  • 1/2 cup chopped fresh cilantro
  • 3-4 cups vegetable broth
  • 1 clove garlic, minced
  • Juice of 1 lime (or 2 if you like things citrus-y like me)
  • 1 tbsp olive oil
  • 4 tsp ground cumin
  • 1 tsp chili powder
  • Salt and Pepper to taste

Heat oil in a large pot over medium-high heat. Add onions, garlic, cumin and chili powder and cook until onions are soft, stirring occasionally, about 10 minutes. Add your beans, salsa, vegetable broth, cilantro and lime juice, mixing together in the pot. Bring up to temperature and then blend half of your mixture in a food processor (or with hand immersion blender). Add blended mixture back to pot, season with salt and pepper as desired and simmer for 1-2 hours. Serve with a dallop or three of sour cream and any left over cilantro you may have.

*I am in no way affiliated or compensated to promote cuisine-art products. I just really love my hand blender.

4 responses to “Stress-free Vegetarian Black Bean Soup”

  1. […] chose to pair ours with our Stress-free Vegetarian Black Bean Soup on this particular occasions, so of course I was so hungry I don’t have great styled […]

  2. RebeccaP Avatar

    Your dog! So cute! I also get very passionate about kitchen appliances. 🙂 Did you make this with dry beans or tinned?

    1. Alexis Avatar

      Thanks! I used canned for convenience (and no waiting for them to rehydrate) but you can go either way!

  3. alison Avatar

    Contact Cuisen-art for your gratuity!

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