Salsa Bean Soup
Recipe: #34771
April 24, 2020
Categories: Beans, Black Beans, Southwest, 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."
Original is 4 servings
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 by Step Method
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
No special items needed.
1 Reviews
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