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A hearty, satisfying soup for the cold winter months. Made using dried black beans and a jar of Green Mountain Gringo® Medium Salsa. Healthy, inexpensive, and easy!
This soup is loaded with flavor, once the beans are cooked, the entire process takes less than 30 minutes from start to finish.
All that protein from the black beans makes for a hearty and filling soup.
I usually start this bean soup by sautéing some veggies, and then adding it to a pot with my beans and some spices.
Today I'm sharing with you an easy, simple, yet flavorful way to make this soup.
Using a jar of salsa! Not any salsa, but Green Mountain Gringo® Medium Salsa. This brand uses high quality ingredients to make products that are healthy and taste great. They have a long history of providing delicious products with truly clean ingredient labels.
Looking at their ingredients, it has very similar vegetables and spices that I use to make this soup. So, I decided to swap all my veggies and spices, and use this salsa instead.
I chose the Green Mountain Gringo® Medium Salsa because I knew my kids will be happy with that amount of spiciness, but you can choose from their mild, medium, or spicy salsa on their website here. Or you can find a store near you that sells it using this Green Mountain Gringo® Locator.
- Green Mountain Gringo® Medium Salsa or Green Mountain Gringo® Spicy Salsa
- Dried black beans
- Dried oregano
- For serving: red onion, avocado, and cilantro
As you can see, the list of ingredients is not very long, but I promise that we are not lacking on flavor!
How to make it
Because we are using dried black beans, you need to start by soaking them the night before.
I like to do this right before I go to bed. Just dump all the beans in big bowl with lots of water.
The next day, drain, rinse and add clean water to a big pot and cook the beans until they are soft and creamy. Assuming your beans aren’t super old, account for 60 to 90 minutes for your beans to cook through fully.
Unsoaked black beans will take more like 2 hours to fully cook.
Using dried beans for your recipes is so much cheaper than canned ones. I like to get a big bag of beans, do these same steps, and once they are cooked, drain them and freeze them for the next meal.
Now that the beans are cooked, your soup will be ready in less than 30 minutes. Just add a jar of Green Mountain Gringo® Medium Salsa, water or your favorite broth, oregano, parika, and salt.
Bring the soup to a simmer and let it soak up all the flavors.
To serve this easy black bean soup, I decided to go easy on the toppings, but you can add your favorite!
Red onion, avocado, and cilantro seem to go perfectly well with beans.
How to cook beans:
- use a pressure cooker
- use a slow cooker (3 hours on high)
- cook a double batch of the beans, and freeze half of it for next time
- make a double batch of this black bean soup, divide it into portions, and freeze
Warm up this winter with a delicious bowl of this easy to make black bean soup!
Recipes you might like:
A hearty, satisfying soup for the cold winter months. Made using dried black beans and a jar of Green Mountain Gringo® salsa. Healthy, inexpensive, and easy!
- 1 (16oz.) jar Green Mountain Gringo® Medium Salsa
- 1 pound dried black beans
- 1 teaspoon salt
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- To serve:
- diced red onion
- chopped cilantro
Beans: In a large bowl soak beans with water overnight. The next day, drain and rinse.
Add soaked beans, 8 cups of water, to a tall pot. Bring to a boil, and simmer, until beans are tender, 1 to 1 ½ hours.
Add 1 jar of Green Mountain Gringo® Medium Salsa. Taste for salt, and add more if need it. Add oregano and paprika. Let it simmer for 30 minutes, stirring every now and then.
- Serve with sliced avocados, diced onions, and chopped cilantro.
This soup keeps well in the refrigerator for up to 5 days.
Freeze for up to 3 months.