Black Bean and Salsa Soup

Recipe By: Maryanne   Photo By: Bush’s® Beans
Black beans, salsa, veggie broth and cumin are tossed into the blender. Transfer to a pot and heat until warm and bubbly. Serve with a dollop of sour cream and a sprinkling of green onion.
 
  • Prep: 10 Minutes
  • |
  • Cook: 10 Minutes
  • |
  • Total: 20 Minutes
 
4
 
 
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1 1/2 cups vegetable broth
  • 1 cup chunky salsa
  • 1 teaspoon ground cumin
  • 4 tablespoons sour cream
  • 2 tablespoons thinly sliced green onion
 
  1. In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
  2. Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
  3. Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
Nutrition Information
Kaye changed ingredients
I added diced andouille sausage, diced avocado, chopped red onion and a dollop of sour cream with a squeeze of lime.
1 users liked this tweak
AmyJean did something else
Add sauteed red, yellow peppers, 2 cloves garlic, onion, reduced broth, one can of beans whole, double cumin, add cilantro and sour cream at the end. Try with 2 cans of rotel instead of salsa!
3 users liked this tweak
Reviewed By: Kaye
Easy and delicious and healthy
Reviewed By: Krystal
Very Good! Simple and easy - I always use homemade salsa instead of store-bought chunky salsa, yumm!
Reviewed By: DC
I have made this twice the first time i made it by the recipe this time I made it with chicken broth since I didn't have vegetable, and I sprinkled with Mexican cheese. I also added a full small bottle of a very tomato heavy salsa. It was amazing. The extra salsa really made it more flavorful and it is pretty easy to add at the end if you think it needs it. I think the type of salsa changes the flavor alot and is a heat way to experiment.