"To eat is a necessity, but to eat intelligently is an art." - La Rochefoucauld


Wednesday, April 14, 2010

Black Bean and Salsa Soup

Like the Pineapple Chicken recipe, this is great because there is no prep work and all the ingredients are easy to store in your pantry until you need a quick meal. When you buy the salsa, I recommend that you look at the label to find one without High Fructose Corn Syrup.

On occasion, we've added crunched tortilla chips on top or even eaten it a little like a bean dip.

Black Bean and Salsa Soup

Servings: 4
Total Cost: $4
Reheat Factor: 5/5 - Just as good the next day!
Freezer Factor: 4/5 - But the recipe is so fast to make, I don't recommend it.

(3 Not in Pantry)

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

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


  1. Oh I bet this actually tastes better the next day!! Nice soup, it's my favorite bean soup, oh well except red beans and rice, oh and bean with bacon ok we eet lots of beans around here. Hope to see you next week!