Black bean and salsa soup
Warm up with our hearty Black Bean and Salsa Soup! This easy-to-make recipe combines black beans, vegetable broth, and cumin for a flavorful base, enhanced by the zest of salsa sauce and a touch of creamy sour cream. Perfect for a quick, nutritious meal that’s ready in no time.
- 13 Apr 2024
- Cook time 10 min
- Prep time 10 min
- 4 Servings
- 6 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 200kcal | 8% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 11g | 30% |
| Sugar 6g | 6% |
| Fat | |
| Fat 3.75g | 4% |
| Saturated 1.68g | 6% |
| Cholesterol 9mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 50mg | 9% |
| Vitamin B1 0.26mg | 21% |
| Vitamin B2 0.24mg | 19% |
| Vitamin B3 2.36mg | 15% |
| Vitamin B6 0.31mg | 18% |
| Vitamin B9 90ug | 21% |
| Vitamin B12 0.03ug | 1% |
| Vitamin C 7mg | 7% |
| Vitamin E 2.41mg | 16% |
| Vitamin K 9ug | 8% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.35mg | 0% |
| Iron, Fe 3.57mg | 32% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 780mg | 23% |
| Selenium, Se 3.41ug | 6% |
| Sodium, Na 1270mg | 85% |
| Zinc, Zn 1.07mg | 10% |
| Water | |
| Water 310g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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