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Black Bean Soup by


6 cans black beans
1 jar salsa
1 bag frozen corn
Other vegetables optional, such as peppers (sweet or spicy), onions, etc.


Pour 3 cans of black beans with their liquid into a large stock pot. Blend with an immersion blender. Drain and rinse the other 3 cans of beans. Add beans, salsa, corn, and any other veggies to the soup. Cook until heated through and the vegetables are done to your liking. Serve as is or top with shredded cheese, sour cream, chopped scallions, etc.

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