Hey foodie friends, have you ever had a sip of the heavenly Black Bean and Roasted Salsa Soup? This warm, hearty soup is the perfect dish for those cozy nights in, the comfort food for when you’re feeling down, or even the pi��ce de r��sistance for that soup and salad lunch gathering. The fabulous fusion of flavors in this soup will make your taste buds dance with joy! The beautiful broth of black beans carries the fiery roasted salsa taste perfectly, while the hints of spices make it an irresistible affair.
This soup is not just about great taste, it’s also about a beautiful blend of health and flavor. You’ve got proteins, fibers and loads of essential vitamins. Why wouldn’t you love a dish that’s delicious and nourishing at the same time? Let’s get to the recipe now.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4 individuals
- Yield: 4 bowls
Ingredients & Equipment You’ll Need
- 3 cans black beans
- 2 cups roasted salsa
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 large onion, chopped
- 1 teaspoon ground cumin
- Salt to taste
Equipment:
- Soup pot
- Blender
Each ingredient contributes something special to this soup. The black beans not only provide a hearty consistency but also pack this dish full of fiber and protein. The roasted salsa isn’t just for a kick of heat, it adds depth and complexity to the flavor. Speaking about flavors, cumin adds a warm smoky undertone that elevates this dish.
How To Make Black Bean and Roasted Salsa Soup
- Start by heating the olive oil in your soup pot. Add minced garlic and chopped onion, saut�� until they are soft and aromatic.
- Next, pour in your black beans along with the juice in the cans. Stir everything together so the flavors can start melding.
- Add in the roasted salsa and ground cumin. Continue to stir and let the soup simmer for about 10 minutes.
- Then, take your immersion blender and carefully puree the soup until it reaches the consistency you like. If you prefer, you can also use a regular blender, just be sure to let the soup cool slightly before blending.
- Once your soup is blended, add salt to taste and let it simmer for another 2-3 minutes.
Tips For The Best Results
- Use homemade salsa if you can, it will make a world of difference.
- Feel free to top with your favorite garnishes like cheese, avocado, or sour cream.
Storage Tips
- Store in an airtight container in the refrigerator. It will last for 3-4 days.
- You can also freeze this soup for up to 3 months. Reheat in a saucepan over medium heat.
Frequently Asked Questions
Q: Can I use dried black beans instead of canned?
A: Yes, you can use dried beans but remember to soak them overnight and cook them fully before using them in this recipe.
Q: Can I add meat to this soup?
A: Yes, feel free to add in some cooked chicken or shredded pork for a heartier version.
Q: Is this soup vegan?
A: Yes, it is! Just ensure your salsa and add-ons are vegan-friendly.
Q: Do I have to blend the soup?
A: Not at all! If you prefer a chunky soup with visible beans, simply skip the blending step.
Q: Can I make this soup spicy?
A: Absolutely! Add some jalapenos or increase the amount of salsa to up the heat.
Nutritional Facts of Black Bean and Roasted Salsa Soup
- Calories: 210
- Fat: 4g
- Protein: 12g
- Carbs: 36g
There you have it, folks! The fantastic Black Bean and Roasted Salsa Soup – a dish that’s as nutritious as it is delicious. Try it alongside some warm tortilla chips or a green salad for a well-rounded meal. Give this soup a shot, and I promise, you’ll be licking your bowls clean!
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