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

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish, Starter
Cuisine Mediterranean, One Pot, Side Dish, Starter


  • 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


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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