Wednesday, December 14, 2016

Vegan Black Bean and Salsa Soup

Vegan Black Bean and Salsa Soup

It's no secret that I love southwestern and Mexican food. I'd venture to say that at least half of the recipes I share here are some variation of these type of dishes, and for good reason. I know what I like, and I could eat avocados, beans, tortillas, and salsa for every meal. My love for salsa runs especially deep, but aside from using it as a year round tortilla chip dip, I tend to associate it with summertime dishes. So I decided to experiment and try to make a winter-vibed, cozy, comfort food version via a salsa and black bean soup. And guess what? It ended up being seriously delicious. It's also easy and quick, which is a major bonus. We've been eating it alone for lunch, and paired with homemade burrito bowls for dinner. It's also makes for a unique and very well received dish to bring to holiday gatherings or game day parties.

1 container Rojo's Salsa
1-2 cups of vegetable broth (depending on desired thickness)
1 can black beans (or make your own; about 2 cups)
2 cups corn
1 clove garlic, minced
2 limes
chili powder
black pepper
sea salt
1 avocado, cubed
scallions, chopped

In a pot or large saucepan sauté the garlic in a little coconut or olive oil until soft. Add Rojo's Salsa (any variety will work well but for this recipe I especially love Restaurant Style), black beans, corn, and 1 cup of vegetable broth, and heat over medium heat. If you prefer a slightly less thick soup, add up to 1 additional cup of vegetable broth. Squeeze in the juice of of the limes, and add chili powder, cumin, black pepper, and sea salt to taste. Once fully heated, serve immediately in soup bowls. Top each bowl of soup with cubed avocado and chopped scallions. Serves 4.

I've posted about my love for Rojo's Salsas before, and I mean it when I say that it's what really makes this dish taste so fresh and flavorful. Their salsas are always made in small batches using premium, fresh-cut ingredients, and are refrigerated instead of jarred. It tastes exactly like - no, better than - the salsas we make with the tomatoes we grow in our summertime garden. Make sure you grab a container or two when you make this recipe (or just want a truly delicious salsa to enjoy).

If you make this soup, let me know what you think. And if you have any other great Mexican-themed wintertime recipes, please share!

This post is in partnership with Rojo's Salsa. Thank you for supporting the brands that help make Bubby and Bean possible.



  1. Oh, this looks delicious! I'm also a serious lover of Mexican food, although the quality of Mexican foods we get in Canada is much lower than what you have south of the border. So Ian often makes salsa at home, which looks quite similar to Rojo's actually. I'm going to have to try putting his version in this soup!

  2. I would so love a bowl of that right now! Yum :)

  3. Oh wow does this look delicious!

  4. Thanks for your comments you guys! It's so, so good.


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