black bean & roasted salsa soup

$5.87 recipe / $0.97 serving

I’ve begun to rely more heavily on beans in my diet. They’re fiber-licious, super cheap and make my tummy full and happy. Black bean soup has to be one of the easiest and tastiest ways to prepare beans. If you’re in a hurry, you can literally combine a can of black beans, a can of tomatoes or salsa, puree it up and your taste buds will be probably happy.

I wanted to go a few steps further than that so I decided to combine my Fire Roasted Salsa recipe with some freshly cooked black beans. This is still a very basic recipe that, although delicious on it’s own, can be altered through additions and garnishes. Here are some ideas:

  • For a creamier soup, add half & half, sour cream, plain yogurt or cream cheese
  • Add a few chipotle peppers in adobe sauce for a smokier, spicier soup
  • If you’re in a meaty mood, smoked sausage would be PERFECT
  • Top the soup with a variety of garnishes:
    • pico de gallo
    • avocados
    • sour cream
    • shredded cheese
    • fresh herbs
    • lime wedges

Black Bean & Roasted Salsa Soup

Black Bean and Roasted Vegetable Soup

5.0 from 2 reviews
black bean & roasted salsa soup
 
Prep time
Cook time
Total time
 
Total Cost: $5.87
Cost Per Serving: $0.97
Serves: 6
Ingredients
  • 3 Tbsp olive oil $0.30
  • 6 medium roma tomatoes $1.29
  • 4 cloves garlic $0.09
  • 1 med yellow onion $0.50
  • 1 med jalapeno $0.13
  • 2 med poblano peppers $0.74
  • 1 med red bell pepper $1.25
  • ¼ bunch cilantro $0.17
  • 1 med lime, juiced $0.15
  • to taste salt and pepper $0.05
  • 4 cups (2 cans) cooked black beans $0.80
  • 1 Tbsp chicken or vegetable bouillon $0.30
  • 3 cups water $0.00
  • 1 tsp cumin $0.05
  • to taste hot sauce (optional) $0.05
Instructions
  1. Preheat the oven to 400 degrees. Rinse the vegetables (tomatoes, onion, garlic, bell pepper, poblano, jalapeno) and cut into large chunks. Place vegetables on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss the vegetables to coat. Roast the vegetables in the oven for about 45 minutes or until the skins are bubbled up and brown (see photos below).
  2. Remove the vegetables from the oven. Let them cool enough to handle then remove the skin and seeds from the poblanos and bell peppers. Place all of the roasted vegetables, any juice from the baking sheet and a handful of cilantro into a food processor or blender. Process until you have a fairly smooth, salsa-like consistency.
  3. Combine the pureed vegetables and the cooked beans in a large pot. Add 1 Tbsp of bouillion (vegetable or chicken) and 3 cups of water. Add the juice from one lime, cumin and salt to taste (I added 1 tsp of salt). Heat the mixture through (about 10-15 minutes).
  4. Transfer about ⅔ of the soup to the food processor or blender and process again until smooth. Add it back to the pot and stir it into the larger chunks that were left behind. Give the soup a final taste and adjust the seasoning as needed (salt, pepper, hot sauce, cumin, cayenne, whatever you like).

 

black bean and roasted vegetable soup

Step By Step Photos

roasted vegetablesCoat the vegetables in olive oil, salt and pepper and roast at 400 degrees until the skin is brown and blistered. I probably could have left these in the oven another 15 min. The aroma this mixture creates while roasting is UNREAL!

remove skin seedsI roasted the poblanos whole so, once they were cool enough to handle, I removed the waxy skin and the seeds. The red pepper skin is rather tough as well so I peeled that off too. If you don’t get all of the skin, don’t fret. It just helps the texture of the soup if you remove them.

puree vegetablesPut all of the vegetables plus a handful (or 1/4 bunch) of fresh cilantro in a food processor or blender. Puree until it looks like salsa.

salsa and beansCombine the cooked beans with the pureed vegetables in a large pot over medium heat.

bouillon and cuminAdd the bouillon, water, cumin, juice of the lime and some salt if necessary (I added about 1 tsp of salt). Heat the mixture through (about 10-15 minutes).

pureed beans soupTransfer about 2/3 of the mixture back to the food processor and puree again until smooth.

stir back inStir the pureed mixture back into the rest. Give the soup a final taste and adjust the seasonings as desired.

black bean and roasted vegetable soup

15 Comments

  1. kaylen says:

    This is one of my favorite recipes! It’s also the first time I’ve cooked dry beans. This came together really easily, and it’s delicious and filling. The last time I made black bean soup, my husband said “this is what you would feed me if you wanted me to lose weight. :C” Not so this time. I used an immersion blender. I was short on time so I didn’t peel the skins off, resulting in a little chunkiness in the soup. I didn’t mind that at all though, my tomato soup has the same sort of texture.

  2. Amanda says:

    just made this – ended up throwing the roasted veggies in to my big pot with the 3C of water, and using my immersion blender to get ‘em all smooth, along w/the cilantro, then added the beans, lime juice, and spices. after it was warmed up, I immersion blended the whole pot again (for a nice smooth soup) – and it is flipping AMAZING. thank you for continually posting delicious, healthy recipes! I consult your site weekly as I make my meal plans and every single dish I have made from your site has been awesome! :D

  3. Kali says:

    I just made this soup and it turned out great! Thank you for another winner!

  4. Just put this together and finished it with some mild italian pork sausage and Lizano salsa. The best.

  5. Jessica H. says:

    I made this last night with sweet potato, spinach and goat cheese empanadas. The combination was divine. It was perfect for dipping the empanadas, and once I stirred the sour cream in…oh good lord. Great recipe!!

  6. Ceci says:

    So…I’m new to your site and this is the first recipe that I have tried. I made it tonight (with my blender) and let me just tell you…aHHHmazing :-)

  7. I’ve been eyeing this recipe for quite some time now and I finally tried it last night….it was nothing short of AWESOME! I will be making this many more times in the future! Thanks for all of the wonderful recipes!

  8. Toni says:

    The salsa is good so far! We’re just simmering it for 10 minutes now before I puree it with my immersion blender. Can’t wait to try it. Now I wish I would have made a double batch, since I just read that it makes only 6 servings. Oh well.

  9. I made this soup this past weekend and it was so good!

  10. Yeah, the food processor is perfect. It’s small and simple. No fancy-schmancy super expensive processor. It makes really good hummus and falafel and that is more than any girl could ask for :D

    Also, I starting putting a scoop of plain yogurt into this soup and it went from “really good” to “OMG TO DIE FOR” soup. Soooo good.

  11. I am so excited for you so jealous of your food processor! This looks so fantastic!

  12. Awww, Megan! You can do it in a blender!! I’ve pureed hot soups many times in a blender, you just have to be EXTRA careful. If you have to, let the soup cool down till it’s luke warm first. It may take longer that way but it will be safe and it won’t change the taste or texture of the soup :)

    Also, you can get a $15 immersion blender to do the same thing. Immersion blenders are REALLY handy for soups.

    OR just ask Santa for a food processor like I did ;)

  13. Beth, I’m a little sad you got a fancy food processor, seeings how I still don’t have one. How am I supposed to make your tasty soup??? This is just straight up dangerous in a blender…

  14. Anonymous says:

    Hey Beth! Love all the veggie dishes you make. I am a dietitian and am so glad to see you working to get your cholesterol down. I wanted to recommend a book that can help you with packing in more fiber. It’s called The Full Plate. Next time you are poking around a bookstore, check it out. It includes recipes as well as tons of info, but laid out more like a magazine. Quick read and helpful.
    Thanks for sharing all your wonderful recipes!! Katie

  15. Wow that soup looks delicious, thanks for sharing. :)

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