Black Bean and Salsa Soup Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    An easy last-minute dinner for a busy weeknight.

    Main Ingredient:

    black beans

    Category:  Soups

    Cuisine:  Mexican

    Prep Time: 10 min
    Cook Time: 10 min


    Add a splash of lime juice as a fun twist to this recipe.


    All Recipes magazine

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    Posted On:

    February 26, 2017

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