Black Bean Salsa Soup

By | March 30, 2015
Black Bean Salsa Soup

Great flavor from a few simple ingredients. That’s what this Black Bean Salsa Soup is all about. And easy too! With a few cans of black beans, a jar of your favorite tomato salsa and some classic herbs and spices, you can serve an excellent and meat-free soup in a jiffy. A couple key points here: the Mexican oregano gives this an earthy flavor that the more popular Turkish oregano that’s used to flavor Italian dishes can’t duplicate. I also like using Coconut Oil with black beans because it adds just a hint of the Tropics, but feel free to substitute olive oil or unsalted butter if you like.

Black Bean Salsa Soup Ingredients

Black Bean Salsa Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 tablespoon coconut oil
  • 4 15-ounce cans black beans, drained and rinsed thoroughly with cold water. Reserve 1 can.
  • 1 white onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon Mexican oregano
  • 16 ounces salsa
  • 1 quart chicken stock
  • 1 tablespoon lime juice
  • Chopped fresh cilantro for garnish
  • Sour cream for garnish
Instructions
  1. Melt the coconut oil in a large Dutch oven or soup pot over medium heat
  2. Stir in the onion and cook for 5 minutes
  3. Add the garlic, cumin, chili powder, oregano and cook 2 minutes
  4. Pour in a bit of the chicken stock to deglaze the soup pot, stirring up any stickies from the bottom of the pot
  5. Add 3 cans of black beans and the salsa; mix to incorporate
  6. Pour in remaining chicken stock and bring to boil
  7. Reduce to simmer and blend the beans and soup with an immersion blender to desired consistency
  8. Pour in the final can of black beans and heat soup through
  9. Finish with lime juice
  10. Serve topped with a spoonful of sour cream and chopped cilantro

Melt 1 tablespoon Coconut OilCook Onions 5 minutesAdd garlic, chili powder, cumin and oreganoCook vegetable spice mixtureDeglaze with a bit of chicken stockVegetable mixture deglazedPour in 3 cans of black beansPour in 16 ounces salsaStir wellPour in rest of chicken stockBlend soup with immersion blenderPour in final can of black beansPour in lime juiceBlack Bean Salsa Soup Ingredients

 

Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.

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