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Black Bean and Salsa Soup
Recipe by:
Maryanne
Black beans, salsa, vegetable stock and cumin are puréed into this delicious, low fat soup that is high in fibre. Serve with a dollop of soured cream or yoghurt and a sprinkling of spring onion.
Ready in 20 mins
Saved by 90 cook(s)
Ingredients
Serves: 4
- 2 (400g) tins black beans, drained and rinsed
- 350ml (12 fl oz) vegetable stock
- 225g (8 oz) tomato salsa dip
- 1 teaspoon ground cumin
- 4 tablespoons soured cream or plain yoghurt
- 3 spring onions, thinly sliced
Not quite right? Check out these similar recipes!
Preparation method
Prep: 10 mins | Cook: 10 mins1.
In an electric food processor or blender, combine beans, broth, salsa and cumin. Blend until fairly smooth.
2.
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
3.
Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the soured cream and a sprinkling of green onion.
Tip:
Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you can't find tinned black beans, use dried.
Provided by:Allrecipes
Last updated:
10 May 2013
Reviews & comments
Easy
Oh my! This soup is absolutely gorgeous and so easy to make. Thanks for sharing this fab recipe.
Posted:
09 Mar 2013
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Easy
This is a great soup .......made in 10 mins but tastes like it took much much longer !. Going to be a regular in my house . Thank you for a great recipe.
Posted:
16 Aug 2012
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Easy
really easy to make and was very tasty. definately make this again.
Posted:
09 Dec 2008
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1 user(s) found this review helpful
Something else.
This is a fantastic recipe! Now know why there are so many glowing reviews. It's so easy (I was done, from start to finish in 15 minutes.) Now I can make the black bean soup that my husband loves so much right at home. Upon other reviewers suggestions, I saved one cupful of beans to add whole, I added 3 teaspoons lime juice, triple the cumin, 1 teaspoon garlic, freshly chopped coriander and 1/2 fresh green chilli. I also used the immersion blender and blended the soup right in the pot (talk about a great invention!). The soup came out perfect and tasted great with quesadillas. Next time, I'll probably saute some onions and add some sweetcorn for a different taste in the soup. Thanks very much for this recipe.
Posted:
24 Jul 2008
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9 users found this comment helpful
schmerna
Used different ingredients.
Add Sherry! I've used hundreds of Allrecipes and this is the first time I felt compelled to add a review. This is fantastic soup! I used extra cumin, splash of hot sauce, and added chopped coriander. I also added a splash of Sherry, as I know this is the secret ingredient in my favourite restaurant soup. Delectable! I planned to freeze the leftovers but we ate it all.
Posted:
24 Jul 2008
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3 users found this comment helpful
Jessie
Easy
This was a fantastic soup-spicy, quick and tasty-it took more time to bake the corn bread I made to accompany the soup than the actual soup did! Thanks for the great recipe.
Posted:
24 Jul 2008
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1 user(s) found this review helpful
ROSIE B
Easy
Adding to all of the other great comments, I thought this was very delicious and very easy to make. In spite of the simple ingredients, it was very flavourful. I added some leftover cooked rice to this and it added a nice texture to it. It also freezes very well without effecting the taste or texture. I have already added this to my "must-make" soups list.
Posted:
24 Jul 2008
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2 user(s) found this review helpful
BMARIN
