Quick Black Bean Soup

With a rich, creamy flavour, this is a hearty, soul warming soup. Quick to make and deeply satisfying.

Quick Black Bean Soup (Serves 4) *Adapted from Mary McDougall

  • 3 - 15-ounce cans Black Beans (no oil or salt added is best), drained
  • 1¾ cups vegetable broth
  • 1 cup mild salsa
  • ¼ teaspoon chili powder
  • 2 tablespoons or to taste hot sauce (Optional)
  • Optional Additions:
  • ½ cup cilantro or parsley, leaves only
  • 2 tomatoes, diced
  • 2 small red or orange peppers, diced

Drain beans and add 2 cans to a high-speed blender. (Set aside the 3rd can)

Add the vegetable broth and salsa to the beans and process until creamy.

Pour into a saucepan and add the 3rd can of beans as well as the chili powder and hot sauce. This is the Quick version of the soup that Mary McDougall provides.

(Next add the cilantro, tomatoes and peppers if you decide to use them.)

Cook gently over low heat, stirring occasionally.

Serve with a large portion of dark greens and veggies. It can also be served over whole grains or baked potatoes.