Best Black Bean Salsa Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLACK BEAN AND SALSA SOUP



Black Bean and Salsa Soup image

This soup is one of those last minute things I tossed together one night. It's very simple and it takes about 5 minutes to put together.

Provided by Maryanne

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 6

2 (15 ounce) cans black beans, drained and rinsed
1 ½ cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion

Steps:

  • In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
  • Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
  • Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 34.5 g, Cholesterol 6.3 mg, Fat 5 g, Fiber 12.9 g, Protein 13.3 g, SaturatedFat 1.9 g, Sodium 1216.1 mg, Sugar 3.2 g

MEXICAN TOMATO AND BLACK BEAN SOUP WITH A CORN SALSA



Mexican Tomato and Black Bean Soup With a Corn Salsa image

This is a pretty easy soup, I do roast the tomatoes to really intensify the flavor and you have to chop a few ingredients, but it is very easy and full of flavor. The corn salsa comes together in just a couple of minutes and can be made as the soup cooks. I serve this of course topped with the corn salsa, tortilla chips and sour cream.

Provided by SarasotaCook

Categories     < 4 Hours

Time 1h15m

Yield 6-8 Cups of Soup, 6-8 serving(s)

Number Of Ingredients 29

3 lbs tomatoes, roasted (you can use cherry tomatoes, but I normally use plum tomatoes for this)
1 (15 ounce) can diced tomatoes
1 tablespoon tomato paste
1 (15 ounce) can black beans, drain but don't rinse
1 cup onion (1/2 cup rough chopped, 1/2 cup diced fine)
1/2 cup celery, fine diced
1 jalapeno pepper, chopped (I leave some ribs in for heat, but you can remove all the seeds and ribs if you like less heat)
3 teaspoons garlic, chopped
4 cups vegetable broth
1 lime, juice of
1/4 cup fresh cilantro
1/2 teaspoon dried oregano
1 teaspoon ground coriander
1 teaspoon dried chili powder
1 tablespoon cumin
1 pinch sugar
olive oil (to roast the tomatoes, and to saute the onions, garlic and celery)
salt
pepper
1 1/2 cups corn (frozen or canned is fine)
1 avocado, fine chopped
1/2 cup red onion, fine chopped
2 tablespoons fresh lime juice
1/2 teaspoon minced garlic
salt
pepper
sour cream
tortilla chips
chopped black olives (optional)

Steps:

  • Tomatoes -- The tomatoes should just be cut in half or quarters. Drizzle with olive oil, salt and pepper and roast on a baking sheet lined with parchment or you can just use a non stick spray, in a 400 degree oven, middle rack for about 15 minutes, until they begin to caramelize and get golden brown. Once the tomatoes are done, remove from the oven and transfer all the tomatoes and the juice from the pan, into a food processor.
  • Puree -- To the tomatoes add, the 1/2 cup onion rough chopped and jalapeno. Puree until smooth. Taste, if it isn't too hot you can add another jalapeno. I use two, but the is a tomato soup, so you don't want it too spicy. That is up to you.
  • Base -- In a medium pot, add a little olive oil (1 teaspoon), and add the celery, 1/2 cup fine diced onions and garlic and saute on medium heat until tender, 3-4 minutes.
  • Soup -- Then to the celery and onions, add in the tomatoes, (pureed roasted tomatoes, and the diced tomatoes), black beans, broth, and all the seasoning. Don't add the cilantro or the lime juice yet.
  • Simmer -- On medium low, cook for about 15 minutes. Turn the heat off and add in the cilantro and lime juice.
  • Corn Salsa -- As the soup is simmering, make the corn salsa. In a small bowl, add the corn, avocado, onion, lime juice, garlic, salt and pepper and mix well. It only needs to marinate a around 10 minutes.
  • Serve -- Serve a big bowl of the soup with the corn salsa and a dollop of the sour cream. I also like to add some chopped olives, but that is optional, and some tortilla chips.

Nutrition Facts : Calories 257.3, Fat 6.7, SaturatedFat 1, Sodium 211.1, Carbohydrate 46, Fiber 13, Sugar 12.7, Protein 10.1

BLACK BEAN, CORN, AND SALSA SOUP



Black Bean, Corn, and Salsa Soup image

I really enjoyed this soup! Most of the ingredients were already in my pantry, plus the salsa and "slightly" spicy refried beans, added just the right amount of spice to the soup.

Provided by Cindi M Bauer

Categories     Other Soups

Number Of Ingredients 11

2 (15 oz.) cans black beans
1-1/2 tablespoons of butter
1/4 cup diced onion
2 large cloves of garlic, minced
black pepper, desired amount added
1 tsp. ground cumin
1 (16 oz.) can spicy fat free refried beans
1 cup salsa (mild or medium heat)
3 cups canned beef broth
1 can (15.25 oz.) whole kernel corn, drained
soup garnishings: shredded cheddar cheese & sour scream (opt.)

Steps:

  • 1. Drain and rinse both cans of black beans, then set the beans aside.
  • 2. Melt the butter in a 3-quart saucepan, then add the diced onion. Sprinkle onion with a bit of black pepper.
  • 3. Saute the diced onion for 2 minutes, then add the minced garlic, and continute to saute the onion and garlic for 1 minute more.
  • 4. Sprinkle the cumin over the onion and garlic, then add the can of refried beans, the salsa, and the beef broth, and stir.
  • 5. Now add the black beans and corn, and stir. Simmer the soup on low heat, until the soup is heated through, for about 30 minutes.
  • 6. If desired, serve individual bowls of soup with shredded cheddar cheese, and a dollop of sour cream.
  • 7. Note: When making this soup, the brand of salsa I used was Red Gold (Medium Heat). The brand of refried beans I used was Old ElPaso Spicy Fat Free Refried Beans. And the brand of whole kernel corn I used was Green Giant Whole Sweet Corn.

CROCKPOT SALSA CHICKEN AND BLACK BEAN SOUP



Crockpot Salsa Chicken and Black Bean Soup image

This recipe is from A Year of Slow Cooking (crockpot365.blogspot.com). It's a favorite in our house. In a pinch I have even made this on the stove. My family loves it.

Provided by cinwalsh_8057651

Categories     One Dish Meal

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb chicken, cut into bite sized pieces
2 (15 ounce) cans black beans, drained and rinsed (you could also use dried beans)
4 cups chicken broth
1 cup sliced mushrooms
1 cup frozen corn
1 (16 ounce) jar salsa
1 1/2 teaspoons cumin
1/2 cup sour cream, to stir in at the end
garnish with shredded cheddar cheese, avocado slices, cilantro, sour cream

Steps:

  • In a 4 quart or larger crockpot, combine all ingredients except sour cream.
  • Cook on low for 6-8 hours or high for 4-5 hours.
  • Stir in 1/2 cup sour cream.
  • To thicken, you could using and immersible blender to blend some of the soup.
  • Garnish and serve.

BLACK BEAN SOUP WITH FRUIT SALSA



Black Bean Soup with Fruit Salsa image

Flavorful and filling, Michaela Rosenthal's hearty soup is laced with a hint of lime and has a zesty Southwest flair. "It's really a meal in itself," says the Woodland Hills, California cook. Fresh fruit salsa makes an unusual but perfect topping!

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 3 cups.

Number Of Ingredients 19

1/4 cup diced seeded peeled cucumber
1/4 cup diced peeled mango
1/4 cup diced fresh pineapple
2 tablespoons chopped sweet onion
4-1/2 teaspoons lime juice
1-1/2 teaspoons grated lime zest
1-1/2 teaspoons minced fresh cilantro
1/4 teaspoon chopped seeded jalapeno pepper
SOUP:
3 bacon strips, diced
3/4 cup chopped red onion
1 Anaheim pepper, seeded and chopped
2 garlic cloves, minced
2 cups reduced-sodium chicken broth
1 can (15 ounces) black beans, rinsed and drained
4 teaspoons lime juice
1 teaspoon ground cumin
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon ground coriander

Steps:

  • For salsa, combine the first eight ingredients in a small bowl; set aside. In large a saucepan, saute bacon and onion until bacon is crisp and onion is tender. Add Anaheim pepper and garlic; cook 1 minute longer. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly. , Puree half of the soup in a blender; return to the pan. Bring to a boil. Reduce heat; simmer for 5 minutes. Serve with fruit salsa.

Nutrition Facts : Calories 298 calories, Fat 14g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 929mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 8g fiber), Protein 12g protein. Diabetic Exchanges

BLACK BEAN AND SALSA SOUP



Black Bean and Salsa Soup image

Make and share this Black Bean and Salsa Soup recipe from Food.com.

Provided by Alan in SW Florida

Categories     Black Beans

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

1 (15 ounce) can black beans, drained and rinsed
3/4 cup beef broth
1/2 cup thick & chunky salsa
1/2 teaspoon cumin
2 tablespoons sour cream
1 tablespoon sliced green onion

Steps:

  • In a food processor with a metal blade or a blender container, combine the beans, broth, salsa, and cumin. Process 1 minute, or until smooth.
  • Heat bean mixture in a medium saucepan over medium heat, until thoroughly heated.
  • To serve, ladle soup into 2 individual bowls. Spoon 1 tablespoon of sour cream on top of each; swirl gently. Sprinkle with green onions.

BLACK BEAN AND SALSA NOODLE SOUP



Black Bean and Salsa Noodle Soup image

Serve homemade soup in a flash thanks to canned beans and corn and ready-to-go salsa.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 11

3 cans (14 oz each) vegetable broth
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn, drained
1 package (5 oz) Japanese curly noodles or 5 oz uncooked spaghetti
1/3 cup chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper
2 tablespoons shredded Parmesan cheese

Steps:

  • In 4-quart Dutch oven, heat broth to boiling. Stir in remaining ingredients except cheese; reduce heat to medium.
  • Cook 5 to 6 minutes, stirring occasionally, until noodles are tender. Sprinkle with cheese.

Nutrition Facts : Calories 260, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 1720 mg, Sugar 7 g, TransFat 0 g

BLACK AND WHITE BEAN SOUP WITH TOMATILLO SALSA



Black and White Bean Soup with Tomatillo Salsa image

Provided by Food Network

Categories     appetizer

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup dried black beans, washed and picked over
1 cup dried white beans, washed and picked over
8 cups water
4 slices bacon, coarsely chopped
2 large onions, diced
2 carrots, peeled and diced
2 garlic cloves, minced
1 teaspoon coarse salt
1 large tomato, diced
2 bay leaves
2 canned chipotle chiles
6 cups vegetable stock
1 lime, halved
1/2 cup Madeira wine

Steps:

  • Place the black beans in a medium saucepan with 4 cups of the water and bring to a boil. Place the white beans in another medium saucepan with remaining 4 cups of water and bring to a boil. Reduce heat to low, cover and cook until both pots of beans are soft, about 1 hour. Remove from the heat.
  • In another large saucepan, saute 2 slices of the bacon over medium heat until crispy. Remove bacon, saving grease in pan. Add 1/2 of the diced onions and all of the carrots and cook over medium low heat until onions are lightly browned, about 15 minutes. Then add 1/2 of the garlic and 1/2 teaspoon of the salt, stirring constantly, until the garlic aroma is released, 12 minutes. Stir in the black beans and their liquid, along with the tomato, 1 bay leaf and 1 chipotle chile. Pour in 3 cups of the vegetable stock. Turn up the heat and bring to a boil. Reduce to a simmer and cook, uncovered, stirring occasionally, an additional 30 minutes.
  • Repeat the entire procedure with the white beans, using the remaining bacon, onion, garlic, salt, bay leaf, chipotle chile and stock.
  • Remove bay leaves and transfer black bean mixture to a blender in batches and puree until smooth, pulsing the machine on and off until it begins to liquefy. (Be sure to leave space for the air to escape). Return to a clean saucepan. Rinse out blender and repeat with white bean mixture.
  • Reheat soups over low heat, squeeze half of a lime into each and 1/4 cup of Madeira into saucepans and stir to blend. Adjust seasoning.
  • Using two ladles, carefully ladle the two soups side by side into one bowl, so that half is black and half is white. Garnish with Tomatillo Salsa.

BLACK BEAN SOUP WITH CILANTRO-TOMATO SALSA



Black Bean Soup with Cilantro-Tomato Salsa image

Categories     Soup/Stew     Bean     Tomato     Low Fat     Fall     Cilantro     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

1 1/2 cups dried black beans
2 1/2 teaspoons ground cumin
7 cups (or more) Roasted Vegetable Broth
2 cups reserved cooked vegetables from Roasted Vegetable Broth
2 teaspoons minced garlic
Cilantro-Tomato Salsa

Steps:

  • Place beans in large bowl. Pour enough cold water over beans to cover by 3 inches. Let soak overnight. Drain beans.
  • Stir cumin in heavy large pot over medium heat until fragrant, about 20 seconds. Add 7 cups broth and beans. Cover and simmer until beans are almost tender, about 1 hour.
  • Purée reserved cooked vegetables in processor until smooth. Stir into soup. Add garlic. Cover and simmer until beans are tender, about 30 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat and thin with more broth, if desired.)
  • Top soup with salsa and serve.

TODAY’S LEAN: ISLAND BLACK BEAN SOUP WITH QUICK MANGO SALSA



TODAY’S LEAN: ISLAND BLACK BEAN SOUP WITH QUICK MANGO SALSA image

Categories     Soup/Stew     Bean     Dinner

Yield 4

Number Of Ingredients 12

2 teaspoons olive oil
1 medium red onion, finely chopped
3 garlic cloves, minced
3 cups cooked or 2 (15.5-ounce) cans black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes with chiles, undrained
1 teaspoon ground cumin
1/2 teaspoon ground coriander
3 cups vegetable broth
Salt and black pepper
1 fresh ripe mango, peeled, pitted and chopped
3 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice

Steps:

  • -Heat the oil in a large pot over medium heat. Add all but 2 tablespoons of the onion and cook until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the beans, tomatoes, cumin, coriander, vegetable broth, and salt and pepper to taste. Bring to a boil, then reduce heat to medium and simmer until the flavors are blended, about 15 minutes. -While the soup is simmering combine the reserved 2 tablespoons onion in a bowl with the mango, cilantro, and lime juice. Mix well and set aside. -When ready to serve, ladle the soup into bowls and top with a spoonful of the salsa.

BLACK BEAN SOUP WITH AVOCADO SALSA



Black Bean Soup with Avocado Salsa image

Progresso® black beans and Muir Glen® organic fire roasted diced tomatoes combine to make a hearty soup topped with avocado salsa - dinner that's ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 11

1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup water
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/2 cup chipotle salsa
1 teaspoon ground cumin
1 cup diced peeled avocado
1/2 teaspoon grated lime peel
1 tablespoon fresh lime juice
2 tablespoons finely chopped fresh cilantro
1/8 teaspoon salt
Reduced-fat sour cream, if desired

Steps:

  • In 2-quart saucepan, mash beans slightly with potato masher. Stir in water, tomatoes, chipotle salsa and cumin. Heat to boiling over high heat; reduce heat. Cover; simmer 8 minutes, stirring occasionally. Uncover; simmer 2 minutes longer or until soup is slightly thickened.
  • Meanwhile, in small bowl, gently toss avocado, lime peel, lime juice, cilantro and salt.
  • Ladle 1 cup soup into each of 4 bowls. Top each serving with 1/4 cup avocado salsa. Garnish with sour cream.

Nutrition Facts : Calories 180, Carbohydrate 30 g, Fat 1, Fiber 11 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 570 mg

BLACK BEAN SALSA SOUP



Black Bean Salsa Soup image

This soup tastes just like fresh salsa, one of my favorites! You could add jalapeno or chilies to make it spicy; this version is mild.

Provided by Jean Benner

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 13

2 tablespoons butter
½ cup chopped carrots
½ cup chopped celery
½ cup chopped onion
1 (48 fluid ounce) can chicken broth
1 (14.5 ounce) can diced tomatoes with green chile peppers
3 (15 ounce) cans black beans, drained and rinsed
¼ cup cooking sherry
1 teaspoon minced garlic
1 teaspoon ground cumin
½ teaspoon ground cayenne pepper
salt to taste
½ cup chopped fresh cilantro

Steps:

  • Melt the butter in a large pot over medium heat. Stir in the carrots, celery, and onion, and cook 15 minutes. Pour in chicken broth. Mix in diced tomatoes with green chile peppers, black beans, sherry, and garlic. Season with cumin, cayenne pepper, and salt. Bring to a boil, reduce heat to low, and simmer 20 minutes. Mix in cilantro during last few minutes of cook time.

Nutrition Facts : Calories 86.5 calories, Carbohydrate 8.4 g, Cholesterol 16.1 mg, Fat 4.7 g, Fiber 1.6 g, Protein 2.2 g, SaturatedFat 2.5 g, Sodium 1904.4 mg, Sugar 2.6 g

BLACK BEAN AND SALSA NOODLE SOUP



Black Bean and Salsa Noodle Soup image

Serve homemade soup in a flash thanks to canned beans and corn and ready-to-go salsa.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 11

3 cans (14 oz each) vegetable broth
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn, drained
1 package (5 oz) Japanese curly noodles or 5 oz uncooked spaghetti
1/3 cup chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper
2 tablespoons shredded Parmesan cheese

Steps:

  • In 4-quart Dutch oven, heat broth to boiling. Stir in remaining ingredients except cheese; reduce heat to medium.
  • Cook 5 to 6 minutes, stirring occasionally, until noodles are tender. Sprinkle with cheese.

Nutrition Facts : Calories 260, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 1720 mg, Sugar 7 g, TransFat 0 g

BLACK BEAN & SALSA SOUP



Black Bean & Salsa Soup image

A quick, easy & good soup for lunch using ingredients I almost always have on hand. I use bouillon made with low-sodium beef bouillon powder.

Provided by echo echo

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

1 (15 ounce) can black beans, drained
3/4 cup beef bouillon
1/2 cup thick or chunky salsa
1/2 teaspoon cumin
2 tablespoons sour cream
1 tablespoon sliced scallion
2 teaspoons chopped green chili peppers (optional)

Steps:

  • Combine beans through cumin in a blender or food processor fitted with metal blade.
  • Process until smooth (about 1 minute).
  • Heat in a medium saucepan over medium heat until heated through.
  • Ladle into 2 soup bowls.
  • Spoon a 1 Tbs dollop of sour cream on top of each and swirl gently.
  • Sprinkle with sliced scallions.

Nutrition Facts : Calories 249.5, Fat 3.5, SaturatedFat 1.7, Cholesterol 6.4, Sodium 630.2, Carbohydrate 41.6, Fiber 14.5, Sugar 2.7, Protein 15.2

BLACK BEAN AND SALSA SOUP



Black Bean and Salsa Soup image

"This soup is one of those last minute things I tossed together one night. Its very simple and it takes about 5 minutes to put together."

Provided by @MakeItYours

Number Of Ingredients 6

2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion

Steps:

  • In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
  • Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
  • Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

BLACK BEAN SOUP WITH TOMATO SALSA



BLACK BEAN SOUP WITH TOMATO SALSA image

Categories     Soup/Stew     Bean

Yield 6

Number Of Ingredients 7

1 1/4 cups(9oz) dried black beans
1/4 cup olive oil
1 large yellow onion, minced
3 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons chili powder
Tomato salsa

Steps:

  • Pick over the beans and discard any damaged beans or stones. Rinse the beans. Place in a bowl, add plenty of water to cover, and soak for about 3 hours. Drain the beans. In a large saucepan over medium heat, warm the olive oil. Add the yello onion and saute until soft, about 10 minutes. Add the garlic, cumin, chili powder, drained beans and 8 cups of water. Bring to a boil and reduce the heat to low, and simmer gently, uncovered, until the beans are very tender and begin to fall apart, 2-3 hours. When the soup is ready, season to taste with salt and pepper. Ladle into individual bowls and garnish each with a spoonful of the salsa. Serve immediately

Related Topics