Three-Ingredient Black Bean Soup

Easy Black Bean Soup

The group text flashed across my iphone, along with the phones of six other busy moms:  a recipe, delivered in a sort of morse code of cooking instruction, with the enthusiasm of someone with a real gem to share. It read roughly like this:

“Great new Trader Joe’s hack from Britta! 2 cans black beans, one container pico de gallo = soup.” The text ended with, “My kids and I loved it.”

Enough said. I had to try it.

Trader Joe's Black Bean Soup

I went out and procured the goods (Trader Joe’s beans, by the way, are BPA free). Within five minutes of unpacking groceries I had a seriously delicious bowl of hot soup in my hands. It was tastier, in fact, than the bean soup I’d made two weeks prior from a James Beard-award winning cookbook.  And that one called for 12 ingredients, took me 30 minutes to make, and 10 minutes to clean up.

I’ll take a two-ingredient soup (and friends who aren’t greedy with good recipes) any old day.

If you like Trader Joe’s, check out my post on Top Trader Joe’s Favorites. 

Easiest Ever Black Bean Soup: 2 Ingredients. 5 Minutes! #vegan #glutenfree #traderjoes Click To Tweet
Easy black bean soup
5 from 1 vote

Three-Ingredient Black Bean Soup

This soup is shockingly tasty considering it calls for just three ingredients and takes all of five minutes to make. It's perfect as part of a simple dinner along with crusty bread or warm tortillas. Or make it for lunch, packed into thermoses for school or work.

Course Dinner, Lunch
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 5 cups, 4 servings
Author katiemorford


  • Three 15-ounce cans black beans (not drained) or about 5 cups homemade beans with some cooking liquid
  • One 12-ounce container pico de gallo salsa (about 1 1/4 cup)
  • 1/4 cup sour cream, plus any other favorite garnishes, such as shredded Jack or Cheddar cheese, fresh cilantro, lime wedges, and salsa


  1. Drain the liquid from ONE of the cans of beans and put into a medium saucepan. Add the remaining 2 cans of beans and their liquid to the pan. Add the pico de gallo salsa. Set over medium-high and cook until warm.
  2. Transfer half of the soup to a blender and puree until smooth. Return the pureed soup to the saucepan and stir well. If the soup is too thick for your taste, thin with a little water. Heat to desired temperature.
  3. Serve in bowls with a dollop of sour cream and other favorite garnishes.

Thank you to Britta Narum, who was the inspiration behind this recipe and to Spring Utting for sharing it with the rest of us. 


11.10.2018 at 11:46 AM #

Tocha Villasenor

This looks like it could become a definite go-to for me. But am I missing something? What is to be done with the third can of drained beans? It seems like instead of opening a whole can just for the bean juice, maybe 1/4 or so cup of broth or water would suffice? Or are those beans going somewhere in the recipe that I missed?

11.10.2018 at 11:46 AM #


You make a great point. If you don’t think you’re going to use up those additional beans, just use broth or water. I’d start with 1/3 cup and then add more if needed. You may need to add a little salt. I will tinker with this recipe to simplify it. Thanks for pointing this out!

05.15.2019 at 6:01 PM #

Lori C

You drain the 1st can of beans and put the BEANS in the pan, not the water – Think that is what it means.

07.25.2019 at 3:39 PM #

Lisa Dee

I love this soup. I use two pints of homemade black-beans with liquid and a small homemade jar of re fried beans. I buy salsa (fresh) and freeze it when it is on sale. In fact, I will make a batch tomorrow for lunch with a friend.

07.25.2019 at 3:39 PM #


Awesome. Nothing better than making it with homemade beans (and so smart to freeze salsa when it’s on sale!).

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