Black bean and salsa soup
Black Bean and Salsa Soup is a hearty and zesty dish made with black beans, vegetable broth, and salsa, perfect for a quick meal. This straightforward recipe combines rich flavours and can be made smooth or chunky, topped with sour cream.
Cook time 10 min
Prep time 10 min
Ingredients:
2 cups black beans1.50 cups vegetable broth
2 tbsp onion
1 tsp ground cumin
4 tbsp sour cream
2 cups salsa sauce
The Black Bean and Salsa Soup is a hearty and flavorful dish that combines the richness of black beans with the zestiness of salsa. It's a simple yet delicious meal that's perfect for a quick lunch or a light dinner. With ingredients that are easy to find and a preparation method that's straightforward, this soup is both nutritious and satisfying.
Instructions:
- Drain and rinse the black beans if using canned beans.
- Finely chop the onion.
- In a large pot or saucepan, add a small amount of vegetable broth and heat over medium heat.
- Add the finely chopped onions and sauté until they become translucent, about 3-5 minutes.
- Once the onions are ready, add the black beans and the remaining vegetable broth to the pot.
- Stir in the ground cumin.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and let it simmer for about 15-20 minutes, allowing the flavors to combine.
- After the soup has simmered, stir in the salsa sauce.
- Continue to cook for another 5-10 minutes, until the soup is heated through.
- For a smoother consistency, you can use an immersion blender to puree the soup directly in the pot.
- Alternatively, you can transfer the soup in batches to a countertop blender. Be careful with hot liquids and blend until smooth.
- Ladle the soup into bowls.
- Top each serving with a tablespoon of sour cream.
- Optionally, garnish with fresh cilantro, diced avocado, or a squeeze of lime juice if desired.
- Serve immediately with crusty bread or tortilla chips on the side.
This Black Bean and Salsa Soup is a versatile and satisfying dish that can be customized to suit your taste preferences. Whether enjoyed on its own or paired with a side of crusty bread or tortilla chips, it makes for a wholesome and comforting meal. Remember to taste as you go and adjust the seasonings to make the soup truly your own. Enjoy!
Black bean and salsa soup FAQ:
Simmer the soup for about 15-20 minutes after adding the black beans and broth, then an additional 5-10 minutes after incorporating the salsa. This allows the flavors to meld together.
You can substitute sour cream with Greek yogurt for a similar creaminess, or use avocado for a dairy-free option. Additionally, coconut cream can be used for a different flavor.
The soup can be thick or slightly thin, depending on your preference. For a smoother texture, blend the soup after cooking. If too thick, add more vegetable broth until the desired consistency is reached.
Yes, you can store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or microwave before serving.
Any type of salsa can work, but a medium or mild salsa is recommended for balance. If you prefer a spicier soup, opt for a hot salsa.
Tips:
- Rinse and drain the black beans to reduce excess sodium and remove any canning liquid.
- For a smoother soup, consider using an immersion blender to blend part or all of the soup to your desired consistency.
- Use fresh salsa for a more vibrant flavor, or experiment with different types of salsa like roasted or spicy varieties to tweak the taste.
- Garnish the soup with chopped cilantro, diced avocado, or a squeeze of lime juice to add extra flavor.
- If you prefer a thicker soup, reduce the amount of vegetable broth or simmer the soup longer to allow it to reduce and thicken.
Nutrition per serving
4 ServingsCalories 200kcal
Protein 10g
Carbohydrates 33g
Fiber 11g
Sugar 6g
Fat 3.75g