Who says that it needs to be dark and chilly to enjoy a hearty bowl of black bean soup? This zippy soup is packed with veggies and is naturally vegetarian, vegan, and gluten free. It actually comes together pretty quickly thanks to canned black beans- don’t even have to drain them! But the soup tastes remarkably fresh and delicious with the addition of peppers, celery and garlic. Cumin, chili powder, and thyme add a mildly spicy Cuban flair that take it over the top. One thing I’ve learned is that a soup doesn’t need a long list of spices for a complex final flavor. Aromatics make all the difference. This soup is a million times better than the store-bought variety. It’s the best!
This recipe yields enough for 8 servings. I like to keep it in the fridge and eat it for lunch over the next 4-5 days. You can also freeze it in airtight containers, then let it defrost in the fridge.
Whip out your largest stock pot and heat over medium heat. Add in 2 tablespoons of olive oil to coat the bottom of the pot, then toss in all the chopped veggies- onion, peppers, celery, and garlic. Saute until tender, 5-7 minutes.
Add in cumin, chili powder, and thyme. Mix to combine and cook for another 2-3 minutes.
Stir in the black beans (make sure they’re undrained) and your favorite salsa, reduce the heat slightly, and simmer for 30 minutes, stirring occasionally. I usually use mild salsa since the cumin and chili powder give this soup enough of a kick.
Add on your favorite toppings- shredded fiesta blend cheese, sour cream, avocado, corn, etc.