How do I store leftover 5 Ingredient Black Bean Soup?

To store leftover soup, let it cool to room temperature before transferring it to an airtight container. Refrigerate for up to 4 days. For longer storage, freeze the soup in a freezer-safe container or heavy-duty freezer bag for up to 3 months. When reheating, thaw overnight in the fridge and warm on the stove over medium heat, stirring occasionally until heated through.

Can I make 5 Ingredient Black Bean Soup in a slow cooker or Instant Pot?

Yes, you can cook this soup in a slow cooker by combining all ingredients and cooking on low for 6-8 hours or high for 3-4 hours. In an Instant Pot, use the sauté function to cook aromatics first, then add remaining ingredients and pressure cook for about 15 minutes with natural release for best flavor and texture.

What can I add to 5 Ingredient Black Bean Soup to improve flavor without adding many ingredients?

To boost flavor without complicating the recipe, consider adding a squeeze of fresh lime juice or a handful of chopped cilantro before serving. A pinch of cumin or smoked paprika can also be stirred in during cooking for a subtle smoky depth. These additions complement black beans without needing extra ingredients.

Is 5 Ingredient Black Bean Soup suitable for vegans and vegetarians?

Yes, this soup is naturally vegan and vegetarian as it contains no animal products. Just be sure to use vegetable broth instead of chicken broth to keep it plant-based. It’s a protein-rich, fiber-packed meal perfect for vegan and vegetarian diets.

How many servings does this 5 Ingredient Black Bean Soup recipe make?

Typically, the recipe yields about 4 to 6 servings depending on portion size. It’s a great option for meal prep or feeding a small family and can easily be doubled to accommodate more people or to have extra leftovers.

5 Ingredient Black Bean Soup 15 Minute Prep for Busy Nights

Ingredients

– 3 × 15 oz (approximately 425 g each) cans black beans, including the liquid

– 1 lb (approximately 2.5 cups) good-quality salsa, homemade or store-bought

– ½ cup (approximately 15 g) chopped fresh cilantro, loosely packed (plus extra for garnish)

– 2 tsp ground cumin

– 1 clove garlic, minced

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Instructions

1-First off, place all the ingredients in a medium-sized saucepan. This includes the cans of black beans with their liquid, the salsa, chopped cilantro, ground cumin, and minced garlic stir them together to mix well.

2-Next, heat the mixture on medium-high until it reaches a simmer, which should take a few minutes. Once it’s bubbling, reduce the heat to medium-low, cover the pot, and let it simmer for at least 10 minutes. Remember to stir occasionally to keep things even and prevent sticking.

3-Finally, serve it warm and sprinkle on some extra fresh cilantro if you want that pop of color and flavor. If you’re looking to try more simple soup ideas, check out our recipe for Chicken Cordon Bleu Soup for a tasty variation.

Notes

🌶️ Choose a salsa with your preferred heat level; a tomatillo‑based salsa adds a fresh twist.
🧄 Keep the bean liquid for natural thickness; if you drain the beans, add about 1 cup of broth.
❄️ This soup freezes well—portion into airtight containers and reheat on the stove or in the microwave.

Author: Brandi Oshea
Prep Time: 2 minutes
Cook Time: 18 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican
Diet: Vegan

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 5 g
Sodium: 800 mg
Fat: 4 g
Saturated Fat: 0.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 10 g
Protein: 14 g
Cholesterol: 0 mg