A Filling Five Ingredient Soup

The finished soup with chopped avocado and sour cream

This is the time of year when a nice, warm bowl of soup is ever so welcome. The main ingredient for this five ingredient soup recipe is black beans, which are hearty and very filling. In addition, they’re full of nutrition. Read on to get more information and hopefully have your appetite stimulated!

The Recipe

Here’s a great recipe from the website “Making Thyme for Health.”  If you like spicy, this is the soup for you!

5-Ingredient Black Bean Soup

Yield: 4 bowls Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes


  • 2 15 ounce cans of black beans, each can drained and rinsed separately
  • 1 cup of vegetable broth
  • 16 ounces salsa
  • 1 teaspoon of cumin
  • 1 teaspoon of chili powder

Method of Preparation:

Use a large pot or kettle and mix one can of black beans with the broth, salsa, cumin, and chili powder, along with any other spices you may be interested in. Stir these ingredients together as you bring them to a boil.

Simmer the blend at a low heat for about 10 minutes, stirring occasionally. At the end of the cooking time, use an immersion blender to blend the soup to the thickness you desire. When the soup is at the thickness you want, add the remaining black beans and then cook for an additional 5 minutes. At this point, you may want to add salt or garlic salt. Serve right away with any toppings you may like, such as chopped avocado, chips, cilantro, sour cream, or chopped onions.

About Black Beans

The legumes (the above site calls them “pulses”) known as black beans are a nutritional powerhouse! They’re loaded with antioxidants, fiber, protein, carbohydrates, and vitamin C. If they’re eaten regularly, they can help to regulate your blood sugar (in other words, they’ll aid in keeping diabetes at bay) and can also reduce the risk of cancer. Black beans can also minimize your eyes’ exposure to age-related macular degeneration and to cataracts. In addition, they can also reduce the amount of “bad” cholesterol in the blood, which may lower your risk of heart attack.

Black beans are available year-round and originated in the Americas. You will find them in quite a few Mexican and Latin American dishes. They have a nutty flavor and a somewhat meaty texture, which makes them popular for vegetarian dishes.

You may be accustomed to refried beans that are made from pinto beans, but black beans also make fabulous refried beans! They’re great for lots of Mexican-style dishes, such as dips, burritos, and chili, and you can toss some into a salad for a protein punch.

Black beans, like most legumes, can cause intestinal gas issues, so this is something you need to be mindful of.

Preparing Dried Beans

As mentioned in this recipe, black beans are available canned; an
alternative is cooking them from the dried form. Honestly, cooking from
dried takes longer, but I prefer this method because    1) it’s cheaper, and 2) you have more control over the salt content. If you’re able to fit in the time to cook your black beans from dried, you may want to give it a try.

  1. In substitution for each can of beans, measure out 1 cup of
    dried beans, as dried beans double in volume when cooked. (You will find that elsewhere, it’s suggested to check for stones or debris, but honestly, I’ve never found that to be an issue.) This recipe asks for 2 cans of black beans;
    instead, you’d measure out 2 cups of dried beans.
  2. Allow them to soak in twice the water overnight. For this recipe, you’d let your black beans soak in 4 cups of water. OR, if you need them the same day, you can bring them to a boil in 4 cups of water, let the water boil for 5 minutes, and then take them off the heat source. Allow them to soak for 1 hour.
  3. The next morning, or after the 1-hour soak, you drain out the water, put your beans in a large pot, and once again add fresh water–this time, make it 8 cups. Bring them to the boil and let them cook for about an hour, uncovered. Check them at this point and see if they’re cooked to your preference. If they’re not, allow them to boil further and check them every 15 minutes until they’re cooked to your satisfaction.
  4. The black beans in this recipe are inserted in two separate points in the preparation, so you’ll need to divide them into two equal portions.

A Few Notes About the Soup

  1. As you can see, this is a very simple recipe–so much so, as a matter of fact, that it almost begs for the cook to personalize it with his or her own special touch. Of course, feel free to follow the recipe as written, using your own choice of “heat” in the salsa (i.e. mild, medium, or hot), and after you’ve prepared it one time, you may have some ideas to make it more to your preference.
  2. You can buy vegetable broth canned and/or in boxes; you can also substitute a cube of vegetable bouillon combined with a cup of boiling water for the broth.
  3. I agree with Sarah, the blogger at this site, when she says that adding such things as avocado, chips, lime juice, and cilantro would add interest to this soup. Don’t be afraid to get imaginative and come up with your own ideas!
  4. The great thing about this soup is that it comes together quickly, so I’d suggest you keep the ingredients on hand for last-minute meals at a moment’s notice.


This is just one example of a vegetarian dish that can be made in a hurry. Many people are experiencing colder weather right now.  I’m sure that this can be a very popular choice for something to fill the stomach and warm the body. In the upcoming holidays, Christmas carolers would welcome this tasty soup after making the rounds of the neighborhood.  And don’t forget some hot chocolate!

I want to thank Sarah from ‘Making Thyme for Health” for this incredibly easy recipe that can be done in minutes.
Here is her link to this recipe:

Making Thyme for Health, 5-Ingredient Black Bean Soup

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