Best 14 Bean Salsa Soup Recipes

BLACK BEAN AND SALSA SOUP

Steps:

• 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.

BLACK BEAN SOUP WITH FRUIT SALSA

Steps:

• For salsa, combine the first eight ingredients in a small bowl; set aside. In large a saucepan, saute bacon and onion until bacon is crisp and onion is tender. Add Anaheim pepper and garlic; cook 1 minute longer. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly. , Puree half of the soup in a blender; return to the pan. Bring to a boil. Reduce heat; simmer for 5 minutes. Serve with fruit salsa.

BLACK BEAN AND SALSA SOUP

Steps:

• In a food processor with a metal blade or a blender container, combine the beans, broth, salsa, and cumin. Process 1 minute, or until smooth.
• Heat bean mixture in a medium saucepan over medium heat, until thoroughly heated.
• To serve, ladle soup into 2 individual bowls. Spoon 1 tablespoon of sour cream on top of each; swirl gently. Sprinkle with green onions.

BLACK BEAN, CORN, AND SALSA SOUP

Steps:

• 1. Drain and rinse both cans of black beans, then set the beans aside.
• 2. Melt the butter in a 3-quart saucepan, then add the diced onion. Sprinkle onion with a bit of black pepper.
• 3. Saute the diced onion for 2 minutes, then add the minced garlic, and continute to saute the onion and garlic for 1 minute more.
• 4. Sprinkle the cumin over the onion and garlic, then add the can of refried beans, the salsa, and the beef broth, and stir.
• 5. Now add the black beans and corn, and stir. Simmer the soup on low heat, until the soup is heated through, for about 30 minutes.
• 6. If desired, serve individual bowls of soup with shredded cheddar cheese, and a dollop of sour cream.
• 7. Note: When making this soup, the brand of salsa I used was Red Gold (Medium Heat). The brand of refried beans I used was Old ElPaso Spicy Fat Free Refried Beans. And the brand of whole kernel corn I used was Green Giant Whole Sweet Corn.

BLACK BEAN AND SALSA NOODLE SOUP

Steps:

• In 4-quart Dutch oven, heat broth to boiling. Stir in remaining ingredients except cheese; reduce heat to medium.
• Cook 5 to 6 minutes, stirring occasionally, until noodles are tender. Sprinkle with cheese.

BLACK BEAN SALSA SOUP

Steps:

• Melt the butter in a large pot over medium heat. Stir in the carrots, celery, and onion, and cook 15 minutes. Pour in chicken broth. Mix in diced tomatoes with green chile peppers, black beans, sherry, and garlic. Season with cumin, cayenne pepper, and salt. Bring to a boil, reduce heat to low, and simmer 20 minutes. Mix in cilantro during last few minutes of cook time.

CROCKPOT SALSA CHICKEN AND BLACK BEAN SOUP

Steps:

• In a 4 quart or larger crockpot, combine all ingredients except sour cream.
• Cook on low for 6-8 hours or high for 4-5 hours.
• Stir in 1/2 cup sour cream.
• To thicken, you could using and immersible blender to blend some of the soup.
• Garnish and serve.

BLACK BEAN SOUP WITH CILANTRO-TOMATO SALSA

Steps:

• Place beans in large bowl. Pour enough cold water over beans to cover by 3 inches. Let soak overnight. Drain beans.
• Stir cumin in heavy large pot over medium heat until fragrant, about 20 seconds. Add 7 cups broth and beans. Cover and simmer until beans are almost tender, about 1 hour.
• Purée reserved cooked vegetables in processor until smooth. Stir into soup. Add garlic. Cover and simmer until beans are tender, about 30 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat and thin with more broth, if desired.)
• Top soup with salsa and serve.

BEAN AND SALSA SOUP

Steps:

• 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.

BLACK BEAN SOUP WITH AVOCADO SALSA

Steps:

• In 2-quart saucepan, mash beans slightly with potato masher. Stir in water, tomatoes, chipotle salsa and cumin. Heat to boiling over high heat; reduce heat. Cover; simmer 8 minutes, stirring occasionally. Uncover; simmer 2 minutes longer or until soup is slightly thickened.
• Meanwhile, in small bowl, gently toss avocado, lime peel, lime juice, cilantro and salt.
• Ladle 1 cup soup into each of 4 bowls. Top each serving with 1/4 cup avocado salsa. Garnish with sour cream.

TODAY’S LEAN: ISLAND BLACK BEAN SOUP WITH QUICK MANGO SALSA

Steps:

• -Heat the oil in a large pot over medium heat. Add all but 2 tablespoons of the onion and cook until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the beans, tomatoes, cumin, coriander, vegetable broth, and salt and pepper to taste. Bring to a boil, then reduce heat to medium and simmer until the flavors are blended, about 15 minutes. -While the soup is simmering combine the reserved 2 tablespoons onion in a bowl with the mango, cilantro, and lime juice. Mix well and set aside. -When ready to serve, ladle the soup into bowls and top with a spoonful of the salsa.

BLACK BEAN AND SALSA NOODLE SOUP

Steps:

• In 4-quart Dutch oven, heat broth to boiling. Stir in remaining ingredients except cheese; reduce heat to medium.
• Cook 5 to 6 minutes, stirring occasionally, until noodles are tender. Sprinkle with cheese.

RED BEAN SOUP WITH GUACAMOLE SALSA

Steps:

• Heat the oil in a large, heavy based saucepan.
• Add the onions and garlic.
• Cook for about 4-5 minutes until softened but not coloured.
• Add the cumin, cayenne and paprika and cook for 1 minute, stirring continuously.
• Stir in the tomato puree and cook for a few seconds, then add the oregano.
• Add the tomatoes, kidney beans and the water.
• Bring mixture to the boil and simmer for 15-20 minutes.
• Cool the soup slightly, then puree it in a food processor or blender until smooth.
• Return to the saucepan and add seasoning to taste.
• Salsa------------.
• Halve, stone and peel the avocados, and dice finely.
• Place in a small bowl and gently, but thoroughly, mix with the red onion and the chillis, and the coriander and lime juice.
• Reheat soup and ladle into bowls.
• Spoon a little of the salsa into the middle of each bowl of soup.
• If you want to spice it up further offer the Tabasco to your guests.

BEAN SALSA SOUP

Steps:

• 1. Open you package of Kielbasa Sausage and cut into your preferred bite size. I like them fairly small so you can get a little of everything in each bite!
• 2. In a large pot sear the meat pieces so they have a good color to them. This is going to enhance the flavor of the dish, overall. Then lower your heat under the pot to a low simmer.
• 3. Line up your cans and jars, open them and have ready for dumping into the pot when the meat is done!
• 4. Once the meat has a nice searing on the bite sized pieces, start dumping all of the beans in! Juice and all! Again, DO NOT WASH OR DRAIN YOUR BEANS!!!
• 5. Once I have the beans in, I then add the whole kernel corn, juice and all and the two jars of Salsa! I give it a nice stir and then let is simmer for about 30 minutes while I set the table and make a salad or cornbread!
• 6. Give the pot a nice stir frequently, because the salsa will scorch easily if you don't keep the heat down, and don't keep it stirred.
• 7. As a caution to you! This soup stays very hot in the bowl, I would use a chowder or cream soup bowl so it can cool easier! I ladle the soup into each bowl, and have the shredded cheese and diced onions on the side as a condiment! Enjoy!