Bean and Salsa Soup

  • Prep Time: 5 mins
  • Total Time: 25 mins
  • Servings: 4
  • About This Recipe

    “Easy and fast to put together. It is really surprising with so few ingredients that this tastes so great! Posted in response to a request”


  • 2 (15ounce) cansblack beans or 2 (15ounce) cans pinto beans, rinsed and drained
  • 1 1/2 cupsvegetable broth
  • 1cupchunky salsa
  • 1teaspoonground cumin
  • 4tablespoonssour cream
  • 2tablespoonsgreen onions, thinly sliced
  • Directions

  • Put the beans, broth, salsa and cumin in a saucepan over a medium heat and heat through.
  • Use a hand mixer to blend until fairly smooth.
  • To serve, ladle soup into 4 individual bowls and top each bowl with 1 tablespoon of the sour cream, and 1/2 teaspoon green onion.
  • Reviews

  • “I eat this without blending and I love it :)The sour cream makes a huge difference!”

  • “Delicious and a snap to make!I will say, though, that this recipe rides on the quality of the salsa that you use.I used fresh organic salsa (from the produce dept) that hadfresh tomatoes,peppers, onions and cilantro in it. I don’t think the soup would have been as good with jarred salsa.I blended this, but left a bit of chunkiness.Loved the sour cream and scallion garnishes.Thanx for sharing!”

  • “My husband and I loved it! I made it exactly as you recommended it, we have added this wonderful recipe to our cook book at home. Thanks!!!”

  • “This is so good. It’s quick, easy and inexpensive. I didn’t have green onions, but it still tasted good. I crushed tortilla chips in the bowl.”

  • “Delicious and done in mere minutes!!Thank you, Tish!!So nice to have a great meal that can on the table so fast!I didn’t blend the ingredients.The sour cream and green onions round it out beautifully.We put tortilla chips on the table for dipping!Thanks, we loved it!!”

  • “This was delicious!!I made with one can of each, and chicken broth since I didn’t have vegetable.I also used the salsa with lime…this was insanely good!”

  • “easy, nutritious, great taste, and very versatile.all for only pennies per serving.thank you for this recipe.”