You know me, I’m always looking for an excuse to make soup. The last few weeks I’ve made black bean soup several times, and now I’ve got the recipe just right. The true secret to this soup is the salsa and cumin. Especially the cumin, which gives it a great earthy flavor.
Salsa Back Bean Soup
- 3 cans Back Beans 15 oz.
- 1/2 cup salsa mild
- 1/2 cup salsa verde
- 2 tsp Cumin
- 1 tsp garlic power
- 1 tsp onion power
- 1 tsp dried cilantro
- 1/4 tsp chili pepper flakes
- 2 cups chicken broth low sodium
- Kosher salt
Combine all ingredients and bring to a boil. Then turn the heat down to a low simmer, for about 30 minutes.
I prefer using Herdez Salsa, although there are so many options on the market to try, or make your own. My suggestion after buying salsa is to puree it in the blender, then pour it back into the bottle for storage. Once the salsa is blended the infused flavors and texture are perfect for adding to the soup. The Herdez Salsa Verde is made from green tomatillos. I love the flavor because it’s spicy without being too hot.
I usually add salt to taste, which is important depending on whether the chicken broth is low sodium or not.
Garnish with fresh cilantro and tortilla chips. Enjoy!
Optional pairing: Hard cider in a frosted glass.
© 2016 Salsa Black Bean Soup was first published on Thistle Key Lane