Black Bean and Salsa Soup
"This soup is one of those last minute things I tossed together one night. Its very simple and it takes about 5 minutes to put together."
- Preparing Time: 10 minutes
- Total Time: 20 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 tablespoons thinly sliced green onion
- 1 teaspoon ground cumin
- 4 tablespoons sour cream
- 1 1/2 cups vegetable broth
- 2 (15 ounce) cans black beans drained and rinsed
- 1 cup chunky salsa
- Carbohydrate 6.16494125310024 g
- Cholesterol 4.2046875 mg
- Fat 1.51906750008149 g
- Fiber 1.2891250159469 g
- Protein 1.50407125074188 g
- Saturated Fat 0.833578125015419 g
- Serving Size 1 1 Serving (169g)
- Sodium 595.754812824412 mg
- Sugar 4.87581623715333 g
- Trans Fat 0.0800821249929666 g
- Calories 40 calories
In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth. Heat the bean mixture in a saucepan over medium heat until thoroughly heated. Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
