I found the original recipe for Black Bean and Salsa Soup on Annie's blog a couple months ago and have been wanting to try it. Unfortunately, it's just not something my husband would go for! Since I'm working from home today I decided to make it for lunch.
Really yummy and very quick to make! The only change I made from the original was to add some corn and to use regular white onion in place of the green onion.
2 servings
Ingredients:
1 can black beans, drained and rinsed
3/4 cup vegetarian vegetable broth
1/2 cup salsa (I prefer the refrigerated salsa to the jar salsa)
1/2 tsp. cumin
2/3 cup frozen corn, cooked and drained
sour cream, shredded sharp cheddar, onion as a garnish
Method:
1. Pour the beans, broth, salsa, and cumin into the bowl of a food processor (you can use a blender if you don't own a food processor). Pulse until smooth.
2. Transfer the mixture to a medium saucepan. Add the cooked corn. Cook the soup over medium heat until cooked through and thoroughly heated. Ladle into bowls and garnish with the toppings.
**As far as I can tell, this soup is vegan if you leave off the cheese and sour cream.**
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