Black Bean Soup with Salsa Recipe -
Black Bean Soup with Salsa Recipe
  • READY IN 35 mins

Black Bean Soup with Salsa

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"This satisfying soup becomes a complete meal when served with rice."

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Original recipe makes 4 servings Change Servings


  1. Heat oil in a soup pot over low heat while chopping the vegetables. Increase heat to medium-high and stir in onion and green pepper. Saute until tender; about 5 minutes. Stir in garlic and cumin and saute until fragrant; about 1 minute.
  2. Stir in beans and 2 1/2 cups chicken broth. Season with salt and pepper and simmer for 15 minutes.
  3. Pour black bean mixture into a blender. Making sure to remove canister cap for steam to escape, puree until smooth; about 30 seconds.
  4. Return soup to pot, stir in remaining broth and heat through. Ladle a portion of soup into each bowl. Garnish with sour cream and salsa and serve.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 30 mins
  • READY IN 35 mins



Reviews More Reviews

Jan 08, 2006

Delicious, nutritious and quick dinner. I added a cup of cubed ham, and served with corn bread. My whole family enjoyed it. Tastes even better the next day. A keeper!

May 25, 2006

This was excellent. I only pureed about 3/4 of the soup, because I like my soup a little bit lumpy.


9 Ratings

May 10, 2006

Very Good!!! I added a few things, Cilantro, chili powder, & Chipolte tabasco. Great recipe!

Apr 27, 2006

this was easy and very good. however, i think next time i'll only puree half of it - it was just too much on the liquid side for our tastes. I paired it with black olive and mushroom quesadillas and added avocado slices on top of the soup - the first meatless dinner that my husband hasn't asked "where's the meat?"

May 20, 2006

The second time I made this, I used "D's Famous Salsa" (also on in it, along with a little extra cilantro and a squeeze of lime on the soup and it was AMAZING! Even without these additions, it is a delicious soup.

Aug 18, 2006

This recipe is awesome. I added some red bell peppers and a couple serrano chili's and topped it with some mexican cojita cheese. YUM! It is perfect for leftovers for the entire week. Great Recipe

Mar 20, 2006

Quick & Easy Very Taste Dish

Jan 09, 2006

This soup is delicious and easy to make. I put a little bit of rice and 1/2 a slice of swiss cheese in my bowl. I recommend eating it with natural tortilla chips.


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  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 46.2 g
  • 15%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 17.2 g
  • 69%
  • Protein
  • 15.3 g
  • 31%
  • Sodium
  • 1049 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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