This delicious, hearty soup is healthy and happens to be vegan! It's ready in under an hour, and makes great leftovers.
In a large pot over medium heat, saute the onion, diced peppers, and garlic for 5 minutes.
Add spices and cook briefly.
Add the black beans with their liquid. Stir in the salsa. Once the soup begins to bubble, reduce the heat, cover, and simmer for 30 minutes, stirring occasionally.
Serve with crumbled tortilla chips or shredded cheese for garnish.
This soup makes great leftovers!
I use jarred minced garlic instead of fresh. I've also used 3 cups of frozen chopped onions and peppers instead of fresh; you will need to cook for an extra few minutes before adding the beans and salsa.
I always used dried beans rather than cans. To do this, cook 1 pound beans with 7 cups water and ½ teaspoon salt in a slow cooker on low for about 8 hours. Measure 2 cups of beans into a glass measuring cup with a slotted spoon, then top with the cooking liquid; then repeat 3 more times.
I use the cheapest jarred tomato salsa I can find for this soup. Store-brand or Aldi salsa works great.
Originally written in 2011. Rewritten and clarified in January 2023.