Black Bean Soup with Salsa

High Cotton Food Styling & Photography
  • Yield: 6 servings

I found this delicious recipe on the back of a box of crackers. It sounded interesting, so I tried it. I'm glad I did. My husband and I could hardly put down our spoons.


1tablespoon vegetable oil
2/3cup chopped onion
1tablespoon ground cumin
3 (15-ounce) cans black beans, undrained, divided
1 (15-ounce) can lower-sodium chicken broth
3cups medium chunky salsa
1 lime, juice and grated peel
1/4cup chopped cilantro, optional
Sour cream, optional


  1. Heat vegetable oil in a large saucepan. Add onions and cumin and cook over medium heat until the onions are tender.
  2. Puree 2 cans of beans with their liquid and chicken broth in a blender. Add to saucepan.
  3. Stir in remaining can of beans, salsa, lime juice and zest, and cilantro, if using. Bring to a boil. Reduce heat to low and simmer 30 minutes. Top each serving with a dollop of sour cream, if desired.

—Recipe by Virgie Griffith, Washington, Texas

Nutritional Info *per serving

  • Calories 260
  • Fat 4g
  • Sodium 1290mg
  • Carbohydrate 38g
  • Fiber 12g
  • Protein 12g