Three ingredient black bean soup is a simple, hearty, vegan soup that’s perfect for a quick lunch. This recipe requires basic ingredients that you probably have in your pantry! Serve this with some vegan cornbread for a comforting, filling meal.
It seems like some weeks are so busy these days, you know?
And when the schedule is busy, it can be hard to plan a tasty, allergy friendly meal. And you know how it is if you have food allergies, you can’t order takeout from just anywhere.
If you’re like us, there is one pizza place that can meet everyone’s needs, and it’s over a half hour away, so it’s not exactly convenient!
When I need to make an easy, filling lunch in a hurry, I turn to this super simple black bean soup.
We eat a lot of beans in our family, and there’s nothing better than a hot bowl of bean soup for lunch. Some of our favorite bean recipes include this easy dip, and this warming lemon white bean soup.
This soup has just a few ingredients, and it can be made in about 10 minutes. Now, I may get some argument that it is actually more than three ingredients, but everyone has salt, pepper, and oil probably just sitting next to the stove. And if you were desperate, you could actually leave those out!
Ingredients
- black beans
- salsa verde
- onion
- salt, pepper, oil
How to make
- Saute the chopped onion in a bit of olive oil.
- Add the beans in their liquid, salsa verde, and ½ cup water.
- Simmer for at least 5 minutes, or longer.
- Season with salt and pepper if desired.
That’s all there is to it! Top this black bean soup with guacamole, or chopped tomatoes, or tortilla strips. Super easy, and so tasty. You can use any salsa you like in this recipe, but our favorite is salsa verde.
FAQs
No, you can’t. Canned beans are needed for this soup because the cooking time is so short.
Check out Eden Brand canned beans. I have always had good success with talking to them on the phone regarding their allergen policies and procedures.
The main ingredients are black beans, salsa verde, and onion. Most people have salt, pepper, and oil in their kitchen, so I didn’t count those. The soup could be made without those if you needed to do so.
What to serve with black bean soup
Disclosure: This post contains affiliate links.
Three Ingredient Black Bean Soup.
Tasty, restaurant style black bean soup with just three ingredients! You will love this easy vegan recipe – serve it with crackers or cornbread for a cozy lunch.
Ingredients
Instructions
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In a large sauce pan, cook the onion in the olive oil over medium heat until softened (about 5 minutes).
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Add the black beans in their liquid, the salsa verde, salt, pepper, and about ½ cup water.
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Bring to a boil, then reduce heat and simmer for about 15 minutes. If you are really in a hurry, you can do just 5 minutes of simmering. But the flavor will improve if you cook it a bit longer.
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Remove from heat, stir in salt and pepper and blend with an immersion blender until the soup is somewhat smooth. I like to leave some larger pieces of bean in there.
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Serve topped with tomatoes, cilantro, more salsa, or enjoy this soup plain.
Recipe Notes
Store leftover soup in an airtight container. It should stay fresh for 4-5 days.
You can add any topping you like to this soup. Try salsa, chopped peppers, tomatoes, fresh herbs, tortilla chips, or dairy free sour cream.
If you prefer a different type of salsa, you can use that instead of salsa verde.
This post is part of my series, 31 Days of Gluten, Dairy, and Egg Free Comfort Food.
Julie
This sounds delicious and ive made it, but it’s nt 3 ingredients
shoes
Just stumbled across this on Pinterest and had to click over to check it out. Recipe is already printed and I have plans to make this over the weekend. Thanks!
Marty@A Stroll Thru Life
Oh my family would love this. Thanks for the recipe. I would love to have you link up to my Inspire Me party that goes live on Monday at 2:30 PT. http://www.astrollthrulife.net Hope to see you there. Hugs, Marty
Kelly
Thank you so much, Allie!
Allie
I am all about soups these days and this one looks perfect! So hearty and satisfying… and Wow! I can’t believe you blogged every day for 31 days! That is quite an achievement. I have 2 small kids too and I struggle to crank out 3 posts a week. But I agree, an editorial calendar helps a lot. Your photo is gorgeous! I love all the colors in your vintage-y props :)
Natalie @ Tastes Lovely
This soup looks delicious. I love an easy and quick soup. Can’t beat 3 ingredients. But knowing me, I’ll probably throw some sliced avocado on top because I love putting avocado on just about everything : )
Congrats on blogging for 31 days. That is impressive!
And thank you for the comment on my blog. Now I’ve found your blog and I love it! My mom is vegan, and my father-in-law is gluten free, so this is right up my alley. I’ve added you to my reader. Can’t wait to see what you make next : )
Kelly
Thank you so much, Natalie! I’m happy I found your blog, too! I hope you find some recipes you love!
Janelle
I enjoyed blogging for 31 days; it reminded me of how much I like to write – and how much I learn through writing. It was tiring, though, and I’m glad to step back from writing everyday.
I really enjoyed your 31 day posts. They were very organized and well-executed! And now that I’m not blogging so much, maybe I’ll have more time to make a number of these recipes. :)
Kelly
I know, the blogging for 31 days straight did eat up a lot of time, didn’t it? I’m glad you had a good experience with your 31 days, too!