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Vegan
Ingredients 0/6
Why You'll Love This Recipe
This soup is packed with flavor and nutrients, making it both satisfying and healthy. It comes together quickly, perfect for busy days when you want a warm, comforting meal without spending hours in the kitchen. Plus, it’s versatile and easy to customize.
Cooking Tips You Should Know
- Rinse the beans well if using canned to reduce sodium and improve flavor.
- Use a blender or immersion blender to achieve a creamy texture if desired.
- Taste and adjust seasoning at the end to balance the flavors perfectly.
- Use a blender or immersion blender to achieve a creamy texture if desired.
- Taste and adjust seasoning at the end to balance the flavors perfectly.
Directions
Mash the black beans well in a small bowl. Mix the salsa into the beans, then pour the mixture into a small saucepan over medium heat. Add the vegetable broth and give everything a good stir. Let it simmer gently for about 10 to 15 minutes, until the soup thickens up a bit and reaches the consistency you like. Taste and season with salt as needed. Sprinkle in the Cheddar cheese and stir it in until it melts nicely. Let it cook for another minute or two to warm through. Serve the soup in bowls and top each one with a spoonful of sour cream.
What To Serve With This Dish
Serve the soup with a dollop of sour cream or Greek yogurt and a sprinkle of fresh cilantro. It pairs wonderfully with warm cornbread, tortilla chips, or a simple green salad to round out the meal.
How To Store This Recipe
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well—just cool completely before transferring to a freezer-safe container and enjoy within 2-3 months. Reheat gently on the stove or in the microwave.
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people cooked this recipe
