Delectable Tuesday: Easy Peasy Black Bean Soup!

Hubs loves Black Bean soup.  So based on what we had in the cupboard and fridge, I whipped up a batch. I didn’t have a specific recipe in mind, I just played it by ear and it turned out GREAT!!

Black Bean Soup (makes 6 1-cup servings)


  • 2 15 oz. cans of organic black beans (do not drain)
  • 2 c. salsa of your choice
  • 1 can chicken broth (if you are a vegetarian, use vegetable broth)
  • 1 bunch cilantro (top, leafy part only) chopped
  • 1/4 c. chopped onion (white or purple, whatever you have)
  • 1/4 c. chopped  Fresh Jalapeño Peppers (about 2)
  • dash of hot sauce (your choice, optional)
  • 6 T. plain Greek Yogurt or low fat Sour Cream


  1. Combine everything in a large stockpot.
  2. Cook the soup on low for 45 minutes to 1 hour. Really simmer it gently and allow the flavors to meld.
  3. Ladle into bowls and top each bowl with 1 T. of plain Greek Yogurt or low fat Sour Cream.
  4. Serve with quesadillas and Mexican Cesar Salad.

Mexican Cesar Salad


  • 6-8 cups of your favorite lettuce/lettuce blend (romaine and bibb is great!)
  • 2 tomatoes cubed/sliced
  • ½ cup purple onion, cut into rings
  • ¼ c ranch dressing
  • ½ c your favorite salsa


  1. Combine the salsa and ranch together, chill in fridge 6-8 hours before servings. This allows the flavors to blend.
  2. Toss the veggies in a chilled salad bowl with the dressing.
  3. Top with ¼ c crushed corn chips/tortilla chips for some added crunch!

Serve topped with grilled chicken breasts for an entree or without meat as a side dish.  Serves 3 as an entree, serves 6 as a side dish.

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