Black Bean & Salsa Soup
Recipe: #15482
November 02, 2014
Categories: Snacks, Beans, Black Beans, Peppers, 5-Minute Prep, Gluten-Free, No Eggs, Sour Cream, more
"A quick, easy & good soup for lunch using ingredients I almost always have on hand. I myself use bouillon made with low-sodium beef bouillon powder. Most of the time I use medium-hot salsa and therefore skip the extra chilis."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (384.3 g)
- Calories 781.9
- Total Fat - 5.5 g
- Saturated Fat - 2 g
- Cholesterol - 4.2 mg
- Sodium - 857.3 mg
- Total Carbohydrate - 139.5 g
- Dietary Fiber - 35.2 g
- Sugars - 7.3 g
- Protein - 49.3 g
- Calcium - 318.5 mg
- Iron - 11.9 mg
- Vitamin C - 2.3 mg
- Thiamin - 2 mg
Step by Step Method
Step 1
Combine beans through cumin in a blender or food processor fitted with metal blade.
Step 2
Process until smooth (about 1 minute.
Step 3
Heat in a medium saucepan over medium heat until heated through.
Step 4
Ladle into 2 soup bowls.
Step 5
Spoon a 1 Tbs dollop of sour cream on top of each and swirl gently.
Step 6
Sprinkle with sliced scallions, plus (if desired) chopped chili pepper.
Tips
No special items needed.
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