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.
In a large sauce pan, cook the onion in the olive oil over medium heat until softened (about 5 minutes).
Add the black beans in their liquid, the salsa verde, salt, pepper, and about ½ cup water.
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.
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.
Serve topped with tomatoes, cilantro, more salsa, or enjoy this soup plain.
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.