Bean And Salsa Soup Recipes

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BLACK BEAN AND SALSA SOUP



Black Bean and Salsa Soup image

This soup is one of those last minute things I tossed together one night. It's very simple and it takes about 5 minutes to put together.

Provided by Maryanne

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 6

2 (15 ounce) cans black beans, drained and rinsed
1 ½ cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion

Steps:

  • In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
  • Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
  • Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 34.5 g, Cholesterol 6.3 mg, Fat 5 g, Fiber 12.9 g, Protein 13.3 g, SaturatedFat 1.9 g, Sodium 1216.1 mg, Sugar 3.2 g

BLACK BEAN AND SALSA SOUP



Black Bean and Salsa Soup image

Make and share this Black Bean and Salsa Soup recipe from Food.com.

Provided by Alan in SW Florida

Categories     Black Beans

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

1 (15 ounce) can black beans, drained and rinsed
3/4 cup beef broth
1/2 cup thick & chunky salsa
1/2 teaspoon cumin
2 tablespoons sour cream
1 tablespoon sliced green onion

Steps:

  • In a food processor with a metal blade or a blender container, combine the beans, broth, salsa, and cumin. Process 1 minute, or until smooth.
  • Heat bean mixture in a medium saucepan over medium heat, until thoroughly heated.
  • To serve, ladle soup into 2 individual bowls. Spoon 1 tablespoon of sour cream on top of each; swirl gently. Sprinkle with green onions.

BEAN AND SALSA SOUP



Bean and Salsa Soup image

Easy and fast to put together. It is really surprising with so few ingredients that this tastes so great! Posted in response to a request

Provided by TishT

Categories     Black Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

2 (15 ounce) cans black beans or 2 (15 ounce) cans pinto beans, rinsed and drained
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons green onions, thinly sliced

Steps:

  • Put the beans, broth, salsa and cumin in a saucepan over a medium heat and heat through.
  • Use a hand mixer to blend until fairly smooth.
  • To serve, ladle soup into 4 individual bowls and top each bowl with 1 tablespoon of the sour cream, and 1/2 teaspoon green onion.

PINTO BEAN SOUP WITH SALSA FRESCA



Pinto Bean Soup with Salsa Fresca image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 6 servings

Number Of Ingredients 14

3 plum tomatoes, cored, seeded and diced
1/2 small red onion, finely diced
1 bunch cilantro, leaves only, chopped
Juice of 1 lime (about 1 tablespoon)
Salt and freshly ground black pepper
1 1/2 cups dried pinto beans
7 cups water
1/4 cup vegetable oil
2 medium onions, diced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic, minced
6 cups chicken stock, vegetable stock or water
1/3 cup sour cream or creme fraiche, for garnish

Steps:

  • To make the salsa, mix all the ingredients together in a glass bowl. Add salt and freshly ground black pepper to taste and reserve, covered, in the refrigerator.
  • Place the beans and water in a soup pot over high heat and bring to a boil. Reduce to a simmer and cook, covered, until the beans are soft, about 1 1/2 hours. Remove from the heat.
  • In a large, heavy saucepan, heat the oil over medium heat. Cook the onions, salt and pepper together, stirring occasionally for about 10 minutes, until lightly browned. Add garlic and cook for a few minutes longer. Add the beans and their liquid, and the chicken stock. Bring to a boil, then reduce to a simmer and cook uncovered, stirring occasionally, for an additional 20 to 30 minutes.
  • Transfer the mixture to a blender and puree in batches until smooth. Keep warm in a pot over low heat, stirring frequently, until ready to serve. Serve in warm soup bowls with a spoonful of the salsa fresca and a dollop of sour cream.

CHILLED WHITE BEAN SALSA SOUP



Chilled White Bean Salsa Soup image

Categories     Soup/Stew     Bean     Pepper     Tomato     Freeze/Chill     Low Cal     Low/No Sugar     Summer     Chill     Gourmet

Yield Makes about 8 cups, serving 4 as a main course

Number Of Ingredients 12

1 cup dried white beans such as cannellini or Great Northern beans, picked over
1 yellow onion, halved
1 bay leaf
1 fresh thyme sprig
2 1/4 pounds vine-ripened tomatoes, cored and quartered
1 medium red bell pepper, chopped fine
1 medium yellow bell pepper, chopped fine
1 medium red onion, chopped fine
1 small fresh jalapeño chili, minced (wear rubber gloves)
3 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
1/4 cup packed fresh coriander sprigs, washed well, spun dry, and chopped fine

Steps:

  • In a 4-quart saucepan simmer beans, yellow onion, bay leaf, and thyme in water to cover by 3 inches, partially covered with lid, until beans are tender, about 50 minutes. Season beans with salt and cool completely in cooking liquid. Drain beans in a colander and discard yellow onion, bay leaf, and thyme. Beans may be cooked 1 day ahead and chilled, covered.
  • Finely chop enough of tomatoes to measure 1 1/2 cups and reserve. In a blender purée remaining tomatoes, half of bell peppers, and half of onion until smooth and in a bowl stir together purée, beans, reserved tomatoes, remaining bell peppers and red onion, jalapeño, vinegar, oil, and salt to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, stir in coriander and season with salt and pepper if necessary.

BLACK BEAN SOUP WITH FRUIT SALSA



Black Bean Soup with Fruit Salsa image

Flavorful and filling, Michaela Rosenthal's hearty soup is laced with a hint of lime and has a zesty Southwest flair. "It's really a meal in itself," says the Woodland Hills, California cook. Fresh fruit salsa makes an unusual but perfect topping!

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 3 cups.

Number Of Ingredients 19

1/4 cup diced seeded peeled cucumber
1/4 cup diced peeled mango
1/4 cup diced fresh pineapple
2 tablespoons chopped sweet onion
4-1/2 teaspoons lime juice
1-1/2 teaspoons grated lime zest
1-1/2 teaspoons minced fresh cilantro
1/4 teaspoon chopped seeded jalapeno pepper
SOUP:
3 bacon strips, diced
3/4 cup chopped red onion
1 Anaheim pepper, seeded and chopped
2 garlic cloves, minced
2 cups reduced-sodium chicken broth
1 can (15 ounces) black beans, rinsed and drained
4 teaspoons lime juice
1 teaspoon ground cumin
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon ground coriander

Steps:

  • For salsa, combine the first eight ingredients in a small bowl; set aside. In large a saucepan, saute bacon and onion until bacon is crisp and onion is tender. Add Anaheim pepper and garlic; cook 1 minute longer. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly. , Puree half of the soup in a blender; return to the pan. Bring to a boil. Reduce heat; simmer for 5 minutes. Serve with fruit salsa.

Nutrition Facts : Calories 298 calories, Fat 14g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 929mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 8g fiber), Protein 12g protein. Diabetic Exchanges

BLACK BEAN AND SALSA NOODLE SOUP



Black Bean and Salsa Noodle Soup image

Serve homemade soup in a flash thanks to canned beans and corn and ready-to-go salsa.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 11

3 cans (14 oz each) vegetable broth
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn, drained
1 package (5 oz) Japanese curly noodles or 5 oz uncooked spaghetti
1/3 cup chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper
2 tablespoons shredded Parmesan cheese

Steps:

  • In 4-quart Dutch oven, heat broth to boiling. Stir in remaining ingredients except cheese; reduce heat to medium.
  • Cook 5 to 6 minutes, stirring occasionally, until noodles are tender. Sprinkle with cheese.

Nutrition Facts : Calories 260, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 1720 mg, Sugar 7 g, TransFat 0 g

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