Four Bean Salsa Soup Recipes

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

Ingredients

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 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

Ingredients

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 & SALSA SOUP

Black Bean & Salsa Soup image

A quick, easy & good soup for lunch using ingredients I almost always have on hand. I use bouillon made with low-sodium beef bouillon powder.

Provided by echo echo

Categories Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 (15 ounce) can black beans, drained
3/4 cup beef bouillon
1/2 cup thick or chunky salsa
1/2 teaspoon cumin
2 tablespoons sour cream
1 tablespoon sliced scallion
2 teaspoons chopped green chili peppers (optional)

Steps:

Combine beans through cumin in a blender or food processor fitted with metal blade.
Process until smooth (about 1 minute).
Heat in a medium saucepan over medium heat until heated through.
Ladle into 2 soup bowls.
Spoon a 1 Tbs dollop of sour cream on top of each and swirl gently.
Sprinkle with sliced scallions.

Nutrition Facts : Calories 249.5, Fat 3.5, SaturatedFat 1.7, Cholesterol 6.4, Sodium 630.2, Carbohydrate 41.6, Fiber 14.5, Sugar 2.7, Protein 15.2

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

Ingredients

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.

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

Ingredients

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.

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