Black Bean Salsa Soup

Black Bean Salsa Soup

23 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
JEANYBOB
Recipe by  JEANYBOB

“This soup tastes just like fresh salsa, one of my favorites! You could add jalapeno or chilies to make it spicy; this version is mild.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Melt the butter in a large pot over medium heat. Stir in the carrots, celery, and onion, and cook 15 minutes. Pour in chicken broth. Mix in diced tomatoes with green chile peppers, black beans, sherry, and garlic. Season with cumin, cayenne pepper, and salt. Bring to a boil, reduce heat to low, and simmer 20 minutes. Mix in cilantro during last few minutes of cook time.

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Reviews (23)

Rate This Recipe
CANDY177
18

CANDY177

This was EXCELLENT! I didn't have any cilantro, but it was still good without. One note - I added sour cream on top, but I wouldn't again because it started to cook by the time we were getting to the bottom of our bowls...however, since the recipe does not call for sour cream, I still must give it 5 stars. Served with mini quesadillas for dipping.

Debby S.
15

Debby S.

Excellent soup!! Easy, quick and everyone loved it! Now that's my idea of success. I didn't use the cooking sherry in the soup. I couldn't see the reason for it. I'd rather drink a small glass of wine while preparing the soup. This is a definite keeper for our family.

Courtney J
13

Courtney J

This was a great fast and easy recipe by itself,but I added rice, cheese( on top) and fat free sourcream(top).

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 87 cal
  • 4%
  • Fat
  • 4.7 g
  • 7%
  • Carbs
  • 8.4 g
  • 3%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 1904 mg
  • 76%

Based on a 2,000 calorie diet

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Black Bean and Salsa Soup

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