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Easy black bean soup

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 Katie Morford


  • Three 15-ounce cans black beans (not drained)
  • One 12-ounce container pico de gallo salsa (about 1 1/4 cup)
  • 1/4 cup sour cream, plus any favorite garnishes, such as avocado, cilantro, salsa, grated cheese, or diced onion


  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 or any other favorite garnishes.