Recipe: Black Bean Salsa Soup

ByCheryl

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 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course: Side Dish, Starter
Cuisine: Mediterranean, One Pot, Side Dish, Starter
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups reduced-sodium vegetable broth
  • 1 (15 oz) can no salt added black beans rinsed and drained
  • 1/2 cup frozen corn kernels
  • 1/2 cup Fresh Tomato Salsa (page 182) or lower-sodium store bought salsa
  • 1 1/2 cups chopped broccoli fresh or frozen
  • 1 1/2 tsp freshly squeezed lime juice divided
  • 3/4 cups cheddar cheese, shredded divided
  • 2 scallions thinly sliced, divided
  • Dash hot sauce divided (optional

Method
 

  1. In a large pot, combine all ingredients up to and including the salsa. Bring to a boil over high heat.
  2. Add the broccoli and cook for 2-4 minutes, depending on how cooked you like it. Don't overcook! Remove the pot from the heat as soon as the broccoli is tender. (It will continue to cook.)
  3. Ladle the soup into bowls. Add 1/4 tsp lime juice, 3 tbsp of cheddar, a sprinkle of scallions, and a dash of hot sauce, in that order, if desired.

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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