Recipe: 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
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