Black Bean Salsa Soup

This simple soup comes together in no time. Enjoy it with a whole-wheat roll and you’ve got a light, simple meal loaded with both veggies and flavour. Or top each bowl with some chopped avocado or homemade baked tortilla chips. If you’re using store-bought salsa, look for a brand with 130 mg or less of sodium per 2-tablespoon serving.

Black Bean Salsa Soup
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Prep Time
10minutes
Cook Time
10minutes
Prep Time
10minutes
Cook Time
10minutes
Black Bean Salsa Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time
10minutes
Cook Time
10minutes
Prep Time
10minutes
Cook Time
10minutes
Ingredients
Servings:
Units:
Instructions
  1. In a large pot, combine the broth, black beans, corn, and salsa. Bring to a boil over high heat.
  2. Add the broccoli, and cook for 2 to 4 minutes (longer for fresh broccoli); remove the pot from the heat as soon as the broccoli is tender—it will continue to cook in the hot liquid.
  3. Ladle the soup into bowls. To each serving, add 1/4 teaspoon of lime juice, 3 tablespoons of shredded Cheddar, a sprinkle of scallions, and a dash of hot sauce, if desired.
Recipe Notes

SUBSTITUTION TIP: Make this soup vegan by skipping the cheese and topping the soup with chopped toasted pecans or pumpkin seeds.

PER SERVING: Calories: 166; Total Fat: 6g; Saturated Fat: 3g; Cholesterol: 16mg; Sodium: 245mg; Carbohydrates: 18g; Fiber: 6g; Added Sugars: 0g; Protein: 10g; Potassium: 420mg; Vitamin K: 39mcg

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