Black Bean Soup

black beans

🥗Healthier: canned black beans

💰Cheaper: pinto beans

Canned black beans are lower in sodium; pinto beans are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point; canola oil is more budget-friendly.

Heat the oil in a 6-quart Dutch oven or stockpot over medium-low heat. Add the onion, celery, carrot, and salt. Cover and cook the vegetables to soften but not brown, 5-6 minutes.

Once the vegetables are softened, remove the lid and add the garlic, jalapeño, and cumin. Stir until the garlic and cumin are fragrant, 1 minute. Add the black beans and salsa. Bring to a boil and reduce to a simmer. Simmer for 20 minutes.

Once the soup has simmered, remove 1 1/2 cups and blend until smooth. Add the blended soup back to the Dutch oven with the rest of the soup. Stir and serve with favorite toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary