Recipe Detail

Black Bean and Salsa Soup

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Number of Servings:


  1. 2 cans - 15 oz. low-sodium black beans drained and rinsed
  2. 2 cups - low-sodium vegetable broth OR chicken broth
  3. 1 cups - chunky salsa
  4. 1 teaspoons - ground cumin
  5. 4 tablespoons - sour cream
  6. 2 tablespoons - thinly sliced green onions optional


Reserve 1 cup of the beans. Blend together remaining beans, broth, salsa and cumin in a blender or food processor until almost smooth.

Add reserved beans to bean mixture. Cook bean mixture with beans in a saucepan over medium heat until heated through, about 10 minutes.

Divide soup among 4 bowls and top each with a dollop of sour cream and some green onions, if desired.


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