Black Bean and Salsa Soup

1,211 Reviews 27 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Maryanne
Recipe by  Maryanne

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

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

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Reviews (1,211)

Rate This Recipe
the allrecipes staff
647

the allrecipes staff

We have looked into the sodium, and it appears the excess was coming from the vegetable broth. We linked that ingredient to a more generic vegetable broth, and it seems to have reduced the sodium. To address the beans issue, the sodium will go down by an additional 500 mg if using no-salt-added black beans. Rinsing and draining should also help.

BANSREEPARIKH
580

BANSREEPARIKH

This is a fantastic recipe! Now know why there are so many glowing reviews. It's so easy (I was done, from start to finish in 15 minutes. We're vegetarian and it's difficult to find a black bean soup in restaurants that's not made with chicken stock or doesn't have bacon. Now I can make the black bean soup that my husband loves so much right at home. Upon other reviewers suggestions, I saved one cup of beans to add whole, I added 3 teaspoons lime juice, triple the cumin, 1 teaspoon garlic, freshly chopped cilantro and 1/2 fresh jalapeno pepper. I also used the immersion blender and blended the soup right in the pot (talk about a great invention!). The soup came out perfect and tasted great with quesadillas. Next time, I'll probably saute some onions and add some corn for a different taste in the soup. Thanks very much for this recipe. It is definitely a keeper!!

CAROL H
494

CAROL H

Add Sherry! I've used hundreds of Allrecipes and this is the first time I felt compelled to add a review. This is fantastic soup! I used the suggestions of sauteed onions and garlic in pan first, used three cans of beans (two pureed, one left whole), extra cumin, splash of hot sauce, and added chopped cilantro. I also added a splash of Sherry, as I know this is the secret ingredient in my favorite restaurant soup. Delectable! I planned to freeze the leftover but we ate it all.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 240 cal
  • 12%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 34.5 g
  • 11%
  • Protein
  • 13.3 g
  • 27%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 1216 mg
  • 49%

Based on a 2,000 calorie diet

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