Zutaten für Bean And Salsa Soup
- 1 (15-ounce) can Black Beans, drained and rinsed
- 4 cups Vegetable Broth
- 1 cup Chunky Salsa
- 1 teaspoon Ground Cumin
- 1 tablespoon Sour Cream, per serving
- 1/2 teaspoon chopped Green Onions, per serving
- 2 tablespoons Olive Oil
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Zubereitung von Bean And Salsa Soup
- Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.
- Add 1 (15-ounce) can of drained and rinsed kidney beans (or your favorite bean) to the saucepan.
- Pour in 4 cups of vegetable broth (or chicken broth for a richer flavor).
- Stir in 1 cup of your favorite salsa (medium or mild).
- Add 1 teaspoon of ground cumin.
- Bring the mixture to a simmer, then reduce heat and cook for 10-12 minutes, allowing the flavors to meld.
- Carefully use an immersion blender or transfer the soup to a regular blender (in batches if necessary) to blend until smooth or to your desired consistency.
- Return the soup to the saucepan if using a regular blender and heat through if needed.
- Ladle the soup into 4 bowls.
- Top each serving with 1 tablespoon of sour cream and 1/2 teaspoon of chopped green onions.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
8g
Fat
9g
Carbs
13g
