Black Bean Salsa Soup is both vegetarian and high in protein. Make it mild to extra hot, as you prefer. It goes together quickly and doesn’t need to simmer all day.
BLACK BEAN SALSA SOUP INGREDIENTS:
2 Tbsp. oil
1 medium onion, chopped
4 garlic cloves, minced
1 Tbsp. cumin
3 cans black beans
2 cups salsa
2 cups vegetable broth
2 Tbsp. lemon juice
In a large skillet, sauté onion, garlic and cumin in the oil until onions are tender. Add the remaining ingredients and simmer for 15 minutes or longer.
Instead of the three cans of beans, you can use six cups of cooked beans of your choice.
If you are using canned vegetable broth and it comes in a 14 oz. can, you can add water to equal two cups liquid.
For a non vegetarian version, substitute chicken stock or beef broth for the vegetable broth.
Replace the black beans with kidney beans, red beans, beans in chili sauce, or pork and beans.
To make Calico Bean Salsa Soup, use one can black beans, one can white northern beans, and one can kidney beans instead of the three cans of black beans.
The kind of salsa (mild, medium, hot, or extra hot) you use determines the spiciness of the soup.
If you want a spicier soup, add a few drops of hot pepper sauce.
Garnish with dollops of sour cream or plain yogurt.
Serve with thick slices of crusty bread and grapefruit sections (fresh or canned) for a complete meal.