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Easy Tex-Mex Black Bean Soup

Yields6 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

This is one of the easiest soup recipes and a good example of how just a few key pantry staples can be turned into a quick and satisfying soup.

 2 tsp vegetable oil
 1 onion
 2 tsp ground cumin
 1 large carrot, diced
 2 cups water
 1 14 oz can of diced tomatoes
 1 cup chunky medium, mild or hot salsa
 1 19 oz can black beans, drained
 1 juice of large lime
Garnish Options
 chopped cilantro
 sour cream
 toasted pepitas
 diced avocado
 crumbled tortilla chips

In a large saucepan or small stockpot, heat the oil over medium heat. Add the onion and cook until soft. Stir in the cumin.


Add the carrot and cook a further two minutes, stirring frequently.


Add the water and tomatoes. Bring to a simmer and cook for about 10 minutes or until the carrots are tender.


Stir in the salsa, beans and lime juice. Season with salt to taste. Bring back to a simmer.


Ladle into bowls. Garnish with desired garnishes.


You can add 1 cup of thawed frozen corn when you add the salsa, beans and lime juice.
You can add 1 cup of chopped cooked chicken when you add the salsa, beans and lime juice.

Nutrition Facts

Servings 0