Every year, when the weather cools, I get so excited to break out my favorite cool weather recipes. Last night, I decided to make Black Bean and Salsa Soup....I never get tired of this one! The best part of this recipe, the ingredients are so easy to keep in the pantry for a quick and healthy meal!
This recipe is vegetarian as written, but I use homemade chicken broth instead. You need 2 cans of Black Beans (I use the reduced sodium), 1 jar of salsa (I like Medium and I usually use whatever is on sale), cumin and stock/broth. I also like to add onion and garlic to mine.
Since I puree the whole pot when I am done, I never chop anything. Cook one onion and a few cloves of garlic in a little of the chicken broth over medium heat. I cook until they are tender, about 10 minutes.
Rinse and drain both cans of beans and add to the pot with the salsa and cumin. I usually double the cumin because I love cumin!
At this point, throw the mix into your blender, use a potato masher or an immersion blender to puree. I season to taste with black pepper and salt. You can add more cumin or chili powder for a little kick!
I love this topped with cheddar cheese and crushed tortilla chips. Fresh tomatoes are a great addition as well. I don't like sour cream, but the original recipe calls for sour cream and sliced green onions. Any way you top it, this is one delicious dinner! ***Bonus- it freezes beautifully***