Bold Mexican Black Bean Soup

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Kitchen Team

Signature Recipe

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(2 Reviews)


1 tbsp. olive oil
1 small onion, roughly chopped
4 cloves garlic, peeled
2 15 ounce cans low sodium black beans, un-drained
2 cups water
1/2 cup prepared salsa
1/4 cup prepared buffalo sauce


  1. Heat the oil in a large saucepan over medium-high heat. Add onion and garlic and sauté for about 3 minutes. Add remaining ingredients and bring to a boil.
  2. Reduce heat to medium and cook for 10 minutes or so, stirring often.
  3. Cool one-half of the soup and place in the 48 oz. pitcher. Blend until smooth.
  4. Stir the pureed soup back into the saucepan and reheat briefly. Serve while warm.
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.


Doug W
from Akron, OH
Feb. 10, 2015


I tried this and added a little Turkey Kielbasa chopped up to add some meat so the kids would be more interested. A definite Do-Over!
from Los Angeles, CA
Oct. 15, 2014

Souper Easy, Souper Good

Love black bean soup & this is so easy! I pureed 1 can of black beans with 8oz water before heating it - no need to worry about exploding soup then. It also needs salt which I added since we are not on low sodium diets in our house. Will definitely make this again!


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