How to make Black Beans & Salsa soup - A Mexican recipe from Chef Ranveer Brar

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective substitute for sautéing.

jalapeño

🥗Healthier: poblano pepper

💰Cheaper: bell pepper

Bell pepper offers a milder flavor at a lower cost.

avocado

💰Cheaper: mashed peas

Mashed peas can mimic creaminess in soups.

Rinse and drain black beans under cold water.

In a large pot, heat olive oil over medium heat.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add cumin and cook for another minute, stirring frequently.

Pour in vegetable broth and bring to a boil.

Add black beans and salsa, then reduce heat to a simmer.

Cook for 20-25 minutes to meld flavors, stirring occasionally.

Use an immersion blender to purée the soup until smooth, or blend in batches.

Stir in lime juice, salt, and pepper to taste.

Serve hot, garnished with diced avocado, cilantro, and a dollop of sour cream.

Add corn and diced bell pepper for extra texture if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary