Salsa Bean Soup

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4
Servings

5m
Prep Time

20.m
Cook Time

25m
Ready In

Recipe: #34771

April 24, 2020

Categories: Soups/Stews, Beans, Black Beans, Dairy, Southwest, Blender, Stove Top, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy more

recipe by:
ellie

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recipe by:
ellie

"Recipe source: Cooking Light (April, 2003) Easy to control the heat by choice of salsa -- we tend to use medium."

Original recipe yields 4 servings

Metric US

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Nutritional

Serving Size: 1 (531 g)
Calories 1169.3
Total Fat - 8.5 g
Saturated Fat - 3 g
Cholesterol - 7.9 mg
Sodium - 527.8 mg
Total Carbohydrate - 206.8 g
Dietary Fiber - 51.2 g
Sugars - 9.6 g
Protein - 74.2 g
Calcium - 549.6 mg
Iron - 16.5 mg
Vitamin C - 6.5 mg
Thiamin - 2.9 mg

Step 1

In a large saucepan or pot on medium high heat heat the oil and then add the garlic and saute 1 minute or so. Stir in next 4 ingredients (-salsa) and bring to a boil; reduce heat and simmer 1 minute.

Step 2

Place 3 cups of the mixture in a blender or use an immersion blender and process until smooth (and if using a stand alone blender return mixture to pot) and then stir in the lime juice and simmer another 10 minutes. Remove from heat and stir in cilantro. Sprinkle each serving with the cheese.