Our friend, Jodi, makes this Black Bean & Salsa vegan soup recipe to go with her tortilla patties for a super quick & healthy dinner. The limes and cilantro give it great flavoring. It would also accompany our spinach tortilla wedges or even a simple quesadilla perfectly. This soup really couldn’t get any easier or better!
2 15-oz cans black beans, rinsed and drained
1 1/2 cups vegetable broth
1 cup chunky salsa (experiment with different kinds!)
1 tsp cumin
1-2 limes
cilantro for garnish
sour cream (non-vegan option)
BLEND: Blend half of the beans and all of the broth in a blender until fairly smooth.
ADD & HEAT: Pour the blender contents into a medium sized saucepan over medium high heat. Add the salsa, cumin, and the rest of the beans. Stir occasionally until hot.
TOP: Ladle the soup into 4 bowls and top each bowl with freshly squeezed lime juice and cilantro. It is also delicious served with a dollop of sour cream in addition to or in place of the lime juice.
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I made a black bean soup, the other day, which was delicious but I see such possibilities in using salsa instead of canned tomatoes. Thanks for sharing.