Since I’m using pantry ingredients like canned beans and broth, I try to use low-sodium or no-salt added beans and broth to keep this from being too salty. Then I can control the salt on my own. If you use salted broth/beans, you likely won’t need any additional salt.
- 4 (15oz) cans black beans (don’t drain)
- 2–3 cups vegetable broth
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (4oz) can pickled jalapeños or green chiles
- 1 tsp cumin
- 1/4–1/2 cup cilantro
- salt, to taste
- 1 Tbsp olive oil
- To serve: avocado (feel free to add sour cream or cheese if not vegan)
- Heat olive oil in a soup pot or Dutch oven over medium heat.
- Add bell peppers and onion and saute 7-10 minutes, or until tender.
- Add garlic and cook 1 minute more.
- Add black beans, cumin, salt jalapeños (or green chiles), cilantro, and 2 cups broth.
- Stir to combine.
- To thicken the soup, remove 1-2 cups of the soup and puree it using an immersion blender or traditional blender until completely smooth. Return to the soup pot and stir to combine and heat through.
- Add additional broth to thin the soup out if desired, or puree more of the soup for a thicker consistency.
- Serve with avocado or your favorite toppings!