Black Bean & Salsa Soup

by jennifer on February 16, 2016

This soup is sooooo good and you can tweak the recipe based on what veggies you have on hand. The recipe is vegan, but you can always add chicken or some other meat if you want extra protein, and/or garnish with shredded cheddar and/or sour cream.

2 Tbsp olive oil
1 cup yellow onion, diced
3 or more cloves garlic, minced
1 cup red pepper, chopped
1.5 tsp cumin
1 tsp chili powder
1.5 cups chunky salsa, fresh (homemade or store bought) is better than jar salsa.
4 cups vegetable stock
2 15 oz cans black beans, drained
1 cup fresh or frozen corn kernels

Extra’s for serving (all are optional)
lime juice
fresh cilantro, chopped
tortilla chips
ripe avocado, cubed
hot sauce
shredded cheddar cheese
sour cream

1. Heat oil in a large soup pot. When hot, add garlic, onion, pepper, and a pinch each of salt and pepper. Stir and cooked for about 4 minutes.
2. Add cumin and chili powder, stir to coat. Then add salsa and vegetable stock. Bring to a low boil.
3. Add black beans and corn. Simmer covered for 30 minutes, stirring occasionally. If you are adding meat, figure out when to add it based on what type and whether or not it is pre-cooked.
4. Enjoy on it’s own or add some of the extras suggested above.

Don't forget to share...Tweet about this on TwitterPin on PinterestShare on FacebookEmail this to someone

Previous post:

Next post: