Six by Sixteen's Black Bean & Salsa Soup Recipe

Drain and rinse 2 cans of black beans.

In a medium-sized pot, add the black beans.

Add 1.5 cups of stock to the pot.

Add 1 cup of salsa to the pot, reserving some for garnish.

Add 1 teaspoon of cumin to the pot.

Use an immersion blender to blend the soup ingredients in the pot, ensuring the blade stays below the liquid level.

Heat the soup on medium-low heat, covering the pot.

If the soup sputters, reduce the heat and cover it.

If the soup is too liquidy, uncover it to allow steam to escape and thicken the soup.

Cut green onions with scissors, cutting the green part only.

Roll up cilantro and cut it with scissors for garnish.

Taste the soup and adjust seasoning with salt and lime juice as needed.

Serve the soup with a ladle, adding sour cream, reserved salsa, and the green onion and cilantro mixture on top.

Serve with lime wedges and tortilla chips on the side.

Equipment Needed

Spice Level:

Dietary