Make this three ingredient Mexican Black Bean Soup in a matter of minutes. The best part is, you decide just how spicy you like it!
You can make this soup using only three ingredients. Seriously! I was sitting there one day in my kitchen craving that black bean soup I made a few years ago, but wanted to make something new (so I could share it here of course!) and decided to try making a variation of it.
I came up with this Mexican Black Bean Soup instead using ingredients I already had in my pantry.
We’re not a family that eats a lot of Mexican food; mainly because we don’t like spicy food. Some of us can tolerate it a bit more than others, but I do always have a jar of salsa on hand. Not only does it curb my spicy food cravings, it’s also pretty healthy when you think about it. Tomatoes. Peppers. Chilies. Onions. There could be worse things to eat, right?
So when I decided that I was in the mood for a quick soup, I combined the salsa with a can of black beans and vegetable broth and Voilá…soup! This Mexican Black Bean Soup was ready in about 15 minutes.
You can garnish with a bit of sour cream and tortilla chips if you’d like too. The soup was hearty, spicy and delicious. At only 145 calories per cup, it also has a lot of protein and fiber and 0g of fat. Not to mention it’s also inexpensive to make. ~Enjoy!
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Mexican Black Bean Soup
- 2- 15(ounce) Cans Black Beans, rinsed
- 1- 15(ounce) Jar Chunky Salsa (mild, medium or hot)
- 4 c. Vegetable Broth
- Add all ingredients to a large saucepan and bring to a boil. Blend with an immersion or standard blender until smooth.
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