Salsa Bean Soup
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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 source: Cooking Light (April, 2003) Easy to control the heat by choice of salsa -- we tend to use medium."
Ingredients
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.
Tips & Variations
No special items needed.
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