Tuesday, June 11, 2019

Summertime Salsa Black Bean Soup

Disclaimer: This is actually a recipe I've shared before. But I just made it the other day, and it was so good I had to share again, and include some tweaks I've done since I originally published it years ago. It's the perfect soup for the summer months, because it's nice and light. (And it just happens to pair perfectly with margaritas.) It's also delicious served cold like a gazpacho.

4 cups salsa (store bought or make your own)
2 cups of vegetable broth (depending on desired thickness)
1 can (or 2 cups) black beans
2 cups corn kernels
1 clove garlic, minced
2-3 limes
chili powder
black pepper
sea salt
1 avocado, cubed
scallions or cilantro, chopped

In a pot or large saucepan sauté the garlic in a little coconut or olive oil until soft. Add salsa, 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.

Vegan Black Bean and Salsa Soup

Even my kids love this summertime soup! I like to add a few dashes of hot sauce to mine. If you try it, let me know what you think!



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