4-Ingredient Vegan Black Bean Salsa Soup
- Author: Susan Edelman
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4 servings 1x
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 ½ cups vegetable broth
- 1 cup chunky salsa
- 1 teaspoon ground cumin
- 4 tablespoons vegan sour cream for serving (optional)
- 2 tablespoons thinly slice scallions for serving (optional)
- Chopped fresh tomatoes or cherry tomatoes for serving (optional)
- In a food processor or blender, combine beans, broth, salsa and cumin.
- Heat the blended mixture in a saucepan over medium heat until thoroughly heated.
- Ladle soup into 4 bowls or mugs and top each with 1 tablespoon sour cream, ½ tablespoon scallion and tomatoes to taste.