Gluten Free Blender Black Bean Soup Recipe
Updated May 04, 2020, Published Feb 02, 2020
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Warning: The following recipe is simple, the ingredients can be pulled from your pantry, and the dish will be ready in minutes. If you are a serious food snob who feels that truly good food needs to be complicated, expensive, and/or difficult, you may find the follow recipe a little ‘ghetto’ for your tastes. If, however, you like the idea of a recipe that is fast and tastes great, then by all means, feel free to continue reading.
It seems like I always happen to live in a place that requires a well-stocked pantry in case of some natural disaster; typhoons, earthquakes and hurricanes. Rarely do we ever experience such natural disasters but it pays to be prepared. Especially when I am working hard, forget to go grocery shopping and find that I need to make dinner. At times like this, it really pays to be able to go to the pantry and whip up a delicious meal in minutes.
Such is the case of this Gluten Free Blender Black Bean Soup recipe. As the above warning states, it’s not fancy – no shaved white truffles or other such extravagances (because honestly, how long would white truffles last in the pantry?). This dish just uses stuff I have on hand at all times, including canned black beans, stock, and salsa (I used Hatch Chile’s Organic Mild Salsa this time but have also used their Green Chile Salsa, which is also a nice choice). This soup takes minutes to whip up and although it is not a foodie fantasy, it is really good food! The fresh lime juice is not necessary but it really brightens up the whole thing.
Gluten Free Blender Black Bean Soup Recipe
Ingredients
- 2 (15 ounce) cans black beans,, drained and rinsed
- 2 cups gluten-free chicken or vegetable stock
- ½ cup prepared salsa, (I used Hatch Chile brand)
- 1 teaspoon ground cumin
- Salt & Pepper
- 1 lime,, optional
Garnish:
- ½ cup sour cream
- ½ lime,, juiced (more or less)
- Sliced green onion tops (green part) or cilantro
Instructions
- Put 1 can of black beans in a blender with the chicken or vegetable stock, salsa and ground cumin. Blend until smooth. Put into a saucepan with the other can of beans and heat over medium heat. Taste and add salt and pepper if needed. Add the lime juice.
For Garnish:
- Stir some lime juice into the sour cream until smooth and swirl some over the top of each serving and garnish with chopped green onions or cilantro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is my kind of recipe: quick and easy, but oh so yummy. Can't wait to try it.
I'm a food snob, because I want it to taste great. It's not the cost it's the flavor that counts.
Love it. Plain and simple. Looks so good!
I love "can cooking" Carol…simple, quick and very economical!
Wonderfully done! I love your photographs. This one is very interesting. I like the way you have styled the soup with cream.
Have you thought about framing the photograph such that the shadow on bottom left can be eliminated? May be either by moving the light source, or framing such that the soup is in the towards the left side of the frame? Just a thought, I am not an expert, I am just learning :)
-Neel
Hey, with soup like that on offer, I'd be movin' into the ghetto! :D
This would be a great soup to have for lunch on Thanksgiving while you're cooking the turkey and everything else. Love quick and easy, but I admit to being a food snob. I guess I have a split personality.
yummo…I love black beans and soup oh yes…but the best part about this is the low expenditure in my energy…go Carol!
Simply…. very simply, gluten free. Thanks for the idea. I love super quick in a hurry easy to make meals.
You know something? I don't care one whit about how long it takes to make something, or even whether the ingredients come out of a can. What I care about is how it tastes. And this soup has all the ingredients that make my mouth know that it will taste great!