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bowl with easy and spicy black bean soup

Easy Black Bean Soup

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!

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 2 hours
Soaking time 8 hours
Servings 6
Author Lizet Bowen


  • 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:
  • avocado
  • diced red onion
  • chopped cilantro


  1. Beans: In a large bowl soak beans with water overnight. The next day, drain and rinse.

  2. 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.

  3. 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.

  4. Serve with sliced avocados, diced onions, and chopped cilantro.

Recipe Notes

This soup keeps well in the refrigerator for up to 5 days.

Freeze for up to 3 months.