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Sam's Fresh Salsa Black Bean Soup

A healthy black bean soup recipe that is super easy to make because Sam’s Fresh Salsa does all of the chopping! Cuban spices give added flavor to this incredibly flavorful and delicious electric pressure cooker soup.

A black bean soup is on a wood table with 2 individual bowls
Black Bean soup is easy to make when Sam's Fresh Salsa does the chopping!

Contest Time! Thanks to Sam's Fresh Salsa!

I am honored to be selected as one of 30 bloggers showing off fresh and delicious recipes that show off three of the latest Sam’s Fresh Salsas! Each blogger was sent a variety of salsas:

Sam’s Fresh Medium Salsa

Sam’s Fresh Mild Salsa

Sam’s Fresh Mango Pineapple Salsa

Check out hashtags from other bloggers on social media:

Where to Buy Sam's Fresh Salsa

Sam’s Fresh Salsa is available at ShopRite, Acme, and Safeway. If they are not in your local store, ask them to carry Sam’s Fresh Salsa products! Check out Sam's Fresh Salsa Website and Social Media for their latest updates!

A wood spoon holds black beans with bits of tomato from Sam's Fresh Salsa.
Sam's Fresh Salsa flavors black bean soup in a tasty way!


You don’t need to chop! Sam’s Fresh Salsa is doing the work for you; now it is so easy to make Black Bean Soup. Sam’s Salsa is packed with tomatoes, red onions, green bell pepper, garlic, and cilantro; perfect base for black bean soup.

Several spices, limes, salsa, and black beans are ready to be placed in an electric pressure cooker.
14 oz of dry black beans will do you!

Sort through dry black beans in a colander.

Dry Black Beans are super easy to make in an electric pressure cooker.

Rinse black beans in water.

Water is flowing over dry black beans in a colander.
Always rinse and sort through the beans!

Saute Sam’s fresh salsa in an electric pressure cooker for 2 minutes.

In Instant Pot has salsa ingredients softening.
Sam's Salsa is sauteed to release the flavors before adding spices.

Spices have been added to an Instant Pot with salsa.
Spices are added to the salsa and cooked just a minute or two to meld flavors.

Add Cuban spices to the salsa; chili powder, coriander, garlic, cumin, smoked paprika, and ancho powder. Sautéing the spices enhances their aromatic flavors!

Add dry black beans and liquid. That liquid can be chicken broth or veggie broth.

Lastly, apple cider is added to add acid and agave syrup to give a hint of sweet to balance the earthy notes in the spices and black beans.

An Instant Pot has ON indicator lit up. A finger is about to press the Soup/Broth mode.
So easy! Just press soup/broth mode and you are ready to go!

Turn the electric pressure cooker onto the soup/broth mode or set it at 45 minutes of high heat. After the cooking time is over the pressure releases for about 25 minutes to help the beans soften to perfection.

Finally, your beans are soft! Now it’s time to remove about 1 1/2 cups of beans off to use on top of the blended black bean soup.

Blend the remaining ingredients in a blender or use an immersion blender in the pressure cooker. I taste the soup at this point and adjust the seasoning, if needed.

A bowl of black bean soup with cilantro, salsa, and queso fresco on top.
Salsa Black Bean Soup can be topped with all of your faves. One bowl I added grated cheddar cheese and loved it!

Toppings for Black Bean Soup

I tried the black bean soup with queso fresco then tried it with shredded Mexican Blend Cheese. I really enjoyed the Mexican Blend Cheese on top, especially when I dipped and chomped on a few tortilla chips.

Another topping I think is super delish is the mix of Sam’s Salsa fresher with green onions and cilantro. On the contrary, I dolloped some sour cream on the black bean soup but it didn’t do magic. So that topping is up to you.

Other Black Bean topping I have noticed on the “gram” make that the instagram are

Sautéed onions, crispy onions, shoestring potatoes, microgreens, and sriracha cream.

Can Black Soup be Made with Canned Black Beans

Of course, black bean soup can be made with canned black beans. In this case, I blend 1 can of black beans with broth, and use the other can of black beans to bulk the soup up. Why I prefer to use dry black beans is that I have more control over the flavor and the sodium.

Black Bean Soup Storage Tips

Black Bean Soup can be stored in the refrigerator for four or five days. The soup can be frozen. The soup reheats well in the covered in the microwave.

What is Sam’s Fresh Salsa?

From the website of Sam’s™ Fresh Salsa, “Sam’s™ Fresh Salsa is your answer to real ingredients, freshness, and guaranteed quality. We pride ourselves on using zero preservatives or additives and provide a delicious product that’s versatile to all your meals or dipping adventures! With Sam’s you’ll feel good about what you’re eating. Made with only real ingredients that you can pronounce, we pride ourselves in creating the freshest salsa found in stores. Feel good about what you’re eating with our never frozen, never heated, always fresh and flavorful salsa. Just as mother nature intended it to taste. Find us in the refrigerated produce section of your favorite grocer.”

A green tureen holds black bean soup. There are two individual bowls filled with soup and some limes and a tub of salsa.
Let me know how you love Salsa Black Bean Soup featuring Sam's Fresh Salsa!

Recipe_ Salsa Black Bean Soup
Download PDF • 43KB

Salsa Black Bean Soup 

Contest Sponsor: Sam’s Fresh Salsa 

Prep: 7 minutes               Cook: 50 minutes                 Serves: 6



1/2 tablespoons olive oil

1 1/4 cup Sam’s Fresh Medium Salsa

2 tablespoons chili powder

1 tablespoon ground coriander 

1 tablespoon granulated garlic

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon ancho powder

1 teaspoon fresh ground black pepper 

4 cups chicken broth or vegetable broth 

2 cups water

2 tablespoons apple cider

1/2 tablespoon agave syrup, honey or brown sugar 

14 ounces dry black beans 

Additional water for blending soup

2 teaspoon sea salt

1 tablespoon fresh lime juice


1/2 cup Sam’s Fresh Medium Salsa

1 green onion, chopped

2 tablespoons chopped cilantro, or per taste

Cheese: Queso Fresco or shredded Mexican Blend

Lime Slices 



Turn the electric pressure cooker on“Sauté”. Add oil and heat until warm. Add Sam’s fresh salsa, and all of the spices. Cook for 2 minutes. 


Add chicken broth and 2 cups of water, and stir until mixed well. Place the lid on the pot and lock the lid. Close the pressure vent and select “Soup/Broth” for 45 minutes on high pressure. 


Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Unlock and remove the lid. With a slotted spoon transfer, 1 1/2 beans out of the pot, and set aside. 


Add 1 1/2 teaspoons sea salt. Use an immersion blender to blend the beans in the pot until thick and creamy. Add 1 cup of water or enough water to thin the soup to your desired consistency. Reheat if necessary on the stovetop or electric pressure cooker. 


In a small bowl, mix Sam’s salsa, scallion, and cilantro. 


Ladle soup into a soup tureen or individual bowls. Add the reserved black beans. Sprinkle with shredded cheese or crumbled queso fresco, and top with Sam’s Salsa with added green onion and cilantro. Garnish with lime slices.


Cook's Note:

If you want texture to your bean soup, remove 1 cup of beans with a slotted spoon and return to the pot after blending.


Chef’s Note: 

*Dry Black Beans don’t have to be soaked before when cooked in an electric pressure cooker! 


*Adjust the spices to your liking in this healthier, easy-to-make black bean soup that freezes well.



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