Best 14 Bean Salsa Soup Recipes

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**Indulge in a Symphony of Flavors: Bean Salsa Soup for Every Occasion**

Embark on a culinary journey with our tantalizing Bean Salsa Soup, a delectable fusion of zesty flavors and hearty goodness. This versatile dish promises an explosion of taste in every spoonful, catering to diverse palates and dietary preferences. From classic to unique variations, our collection of recipes offers a soup experience like no other. Dive into the traditional Bean Salsa Soup, where the harmonious blend of beans, salsa, and spices creates a comforting and satisfying meal. For a smoky and slightly spicy twist, try the Chipotle Bean Salsa Soup, infusing each sip with a touch of heat. If you're seeking a meatless marvel, the Vegetarian Bean Salsa Soup awaits, bursting with the goodness of vegetables and legumes. And for those with dietary restrictions, the Gluten-Free Bean Salsa Soup offers a delightful symphony of flavors without compromising taste. With its versatility, our Bean Salsa Soup collection guarantees a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK BEAN AND SALSA SOUP



Black Bean and Salsa Soup image

This soup is one of those last minute things I tossed together one night. It's very simple and it takes about 5 minutes to put together.

Provided by Maryanne

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 6

2 (15 ounce) cans black beans, drained and rinsed
1 ½ cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion

Steps:

  • In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
  • Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
  • Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 34.5 g, Cholesterol 6.3 mg, Fat 5 g, Fiber 12.9 g, Protein 13.3 g, SaturatedFat 1.9 g, Sodium 1216.1 mg, Sugar 3.2 g

BLACK BEAN SOUP WITH FRUIT SALSA



Black Bean Soup with Fruit Salsa image

Flavorful and filling, Michaela Rosenthal's hearty soup is laced with a hint of lime and has a zesty Southwest flair. "It's really a meal in itself," says the Woodland Hills, California cook. Fresh fruit salsa makes an unusual but perfect topping!

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 3 cups.

Number Of Ingredients 19

1/4 cup diced seeded peeled cucumber
1/4 cup diced peeled mango
1/4 cup diced fresh pineapple
2 tablespoons chopped sweet onion
4-1/2 teaspoons lime juice
1-1/2 teaspoons grated lime zest
1-1/2 teaspoons minced fresh cilantro
1/4 teaspoon chopped seeded jalapeno pepper
SOUP:
3 bacon strips, diced
3/4 cup chopped red onion
1 Anaheim pepper, seeded and chopped
2 garlic cloves, minced
2 cups reduced-sodium chicken broth
1 can (15 ounces) black beans, rinsed and drained
4 teaspoons lime juice
1 teaspoon ground cumin
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon ground coriander

Steps:

  • For salsa, combine the first eight ingredients in a small bowl; set aside. In large a saucepan, saute bacon and onion until bacon is crisp and onion is tender. Add Anaheim pepper and garlic; cook 1 minute longer. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly. , Puree half of the soup in a blender; return to the pan. Bring to a boil. Reduce heat; simmer for 5 minutes. Serve with fruit salsa.

Nutrition Facts : Calories 298 calories, Fat 14g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 929mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 8g fiber), Protein 12g protein. Diabetic Exchanges

BLACK BEAN AND SALSA SOUP



Black Bean and Salsa Soup image

Make and share this Black Bean and Salsa Soup recipe from Food.com.

Provided by Alan in SW Florida

Categories     Black Beans

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

1 (15 ounce) can black beans, drained and rinsed
3/4 cup beef broth
1/2 cup thick & chunky salsa
1/2 teaspoon cumin
2 tablespoons sour cream
1 tablespoon sliced green onion

Steps:

  • In a food processor with a metal blade or a blender container, combine the beans, broth, salsa, and cumin. Process 1 minute, or until smooth.
  • Heat bean mixture in a medium saucepan over medium heat, until thoroughly heated.
  • To serve, ladle soup into 2 individual bowls. Spoon 1 tablespoon of sour cream on top of each; swirl gently. Sprinkle with green onions.

BLACK BEAN AND SALSA NOODLE SOUP



Black Bean and Salsa Noodle Soup image

Serve homemade soup in a flash thanks to canned beans and corn and ready-to-go salsa.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 11

3 cans (14 oz each) vegetable broth
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn, drained
1 package (5 oz) Japanese curly noodles or 5 oz uncooked spaghetti
1/3 cup chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper
2 tablespoons shredded Parmesan cheese

Steps:

  • In 4-quart Dutch oven, heat broth to boiling. Stir in remaining ingredients except cheese; reduce heat to medium.
  • Cook 5 to 6 minutes, stirring occasionally, until noodles are tender. Sprinkle with cheese.

Nutrition Facts : Calories 260, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 1720 mg, Sugar 7 g, TransFat 0 g

BLACK BEAN, CORN, AND SALSA SOUP



Black Bean, Corn, and Salsa Soup image

I really enjoyed this soup! Most of the ingredients were already in my pantry, plus the salsa and "slightly" spicy refried beans, added just the right amount of spice to the soup.

Provided by Cindi M Bauer

Categories     Other Soups

Number Of Ingredients 11

2 (15 oz.) cans black beans
1-1/2 tablespoons of butter
1/4 cup diced onion
2 large cloves of garlic, minced
black pepper, desired amount added
1 tsp. ground cumin
1 (16 oz.) can spicy fat free refried beans
1 cup salsa (mild or medium heat)
3 cups canned beef broth
1 can (15.25 oz.) whole kernel corn, drained
soup garnishings: shredded cheddar cheese & sour scream (opt.)

Steps:

  • 1. Drain and rinse both cans of black beans, then set the beans aside.
  • 2. Melt the butter in a 3-quart saucepan, then add the diced onion. Sprinkle onion with a bit of black pepper.
  • 3. Saute the diced onion for 2 minutes, then add the minced garlic, and continute to saute the onion and garlic for 1 minute more.
  • 4. Sprinkle the cumin over the onion and garlic, then add the can of refried beans, the salsa, and the beef broth, and stir.
  • 5. Now add the black beans and corn, and stir. Simmer the soup on low heat, until the soup is heated through, for about 30 minutes.
  • 6. If desired, serve individual bowls of soup with shredded cheddar cheese, and a dollop of sour cream.
  • 7. Note: When making this soup, the brand of salsa I used was Red Gold (Medium Heat). The brand of refried beans I used was Old ElPaso Spicy Fat Free Refried Beans. And the brand of whole kernel corn I used was Green Giant Whole Sweet Corn.

CROCKPOT SALSA CHICKEN AND BLACK BEAN SOUP



Crockpot Salsa Chicken and Black Bean Soup image

This recipe is from A Year of Slow Cooking (crockpot365.blogspot.com). It's a favorite in our house. In a pinch I have even made this on the stove. My family loves it.

Provided by cinwalsh_8057651

Categories     One Dish Meal

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb chicken, cut into bite sized pieces
2 (15 ounce) cans black beans, drained and rinsed (you could also use dried beans)
4 cups chicken broth
1 cup sliced mushrooms
1 cup frozen corn
1 (16 ounce) jar salsa
1 1/2 teaspoons cumin
1/2 cup sour cream, to stir in at the end
garnish with shredded cheddar cheese, avocado slices, cilantro, sour cream

Steps:

  • In a 4 quart or larger crockpot, combine all ingredients except sour cream.
  • Cook on low for 6-8 hours or high for 4-5 hours.
  • Stir in 1/2 cup sour cream.
  • To thicken, you could using and immersible blender to blend some of the soup.
  • Garnish and serve.

TODAY’S LEAN: ISLAND BLACK BEAN SOUP WITH QUICK MANGO SALSA



TODAY’S LEAN: ISLAND BLACK BEAN SOUP WITH QUICK MANGO SALSA image

Categories     Soup/Stew     Bean     Dinner

Yield 4

Number Of Ingredients 12

2 teaspoons olive oil
1 medium red onion, finely chopped
3 garlic cloves, minced
3 cups cooked or 2 (15.5-ounce) cans black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes with chiles, undrained
1 teaspoon ground cumin
1/2 teaspoon ground coriander
3 cups vegetable broth
Salt and black pepper
1 fresh ripe mango, peeled, pitted and chopped
3 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice

Steps:

  • -Heat the oil in a large pot over medium heat. Add all but 2 tablespoons of the onion and cook until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the beans, tomatoes, cumin, coriander, vegetable broth, and salt and pepper to taste. Bring to a boil, then reduce heat to medium and simmer until the flavors are blended, about 15 minutes. -While the soup is simmering combine the reserved 2 tablespoons onion in a bowl with the mango, cilantro, and lime juice. Mix well and set aside. -When ready to serve, ladle the soup into bowls and top with a spoonful of the salsa.

BLACK BEAN SOUP WITH CILANTRO-TOMATO SALSA



Black Bean Soup with Cilantro-Tomato Salsa image

Categories     Soup/Stew     Bean     Tomato     Low Fat     Fall     Cilantro     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

1 1/2 cups dried black beans
2 1/2 teaspoons ground cumin
7 cups (or more) Roasted Vegetable Broth
2 cups reserved cooked vegetables from Roasted Vegetable Broth
2 teaspoons minced garlic
Cilantro-Tomato Salsa

Steps:

  • Place beans in large bowl. Pour enough cold water over beans to cover by 3 inches. Let soak overnight. Drain beans.
  • Stir cumin in heavy large pot over medium heat until fragrant, about 20 seconds. Add 7 cups broth and beans. Cover and simmer until beans are almost tender, about 1 hour.
  • Purée reserved cooked vegetables in processor until smooth. Stir into soup. Add garlic. Cover and simmer until beans are tender, about 30 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat and thin with more broth, if desired.)
  • Top soup with salsa and serve.

BLACK BEAN SALSA SOUP



Black Bean Salsa Soup image

This soup tastes just like fresh salsa, one of my favorites! You could add jalapeno or chilies to make it spicy; this version is mild.

Provided by Jean Benner

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 13

2 tablespoons butter
½ cup chopped carrots
½ cup chopped celery
½ cup chopped onion
1 (48 fluid ounce) can chicken broth
1 (14.5 ounce) can diced tomatoes with green chile peppers
3 (15 ounce) cans black beans, drained and rinsed
¼ cup cooking sherry
1 teaspoon minced garlic
1 teaspoon ground cumin
½ teaspoon ground cayenne pepper
salt to taste
½ cup chopped fresh cilantro

Steps:

  • Melt the butter in a large pot over medium heat. Stir in the carrots, celery, and onion, and cook 15 minutes. Pour in chicken broth. Mix in diced tomatoes with green chile peppers, black beans, sherry, and garlic. Season with cumin, cayenne pepper, and salt. Bring to a boil, reduce heat to low, and simmer 20 minutes. Mix in cilantro during last few minutes of cook time.

Nutrition Facts : Calories 86.5 calories, Carbohydrate 8.4 g, Cholesterol 16.1 mg, Fat 4.7 g, Fiber 1.6 g, Protein 2.2 g, SaturatedFat 2.5 g, Sodium 1904.4 mg, Sugar 2.6 g

BEAN AND SALSA SOUP



Bean and Salsa Soup image

Easy and fast to put together. It is really surprising with so few ingredients that this tastes so great! Posted in response to a request

Provided by TishT

Categories     Black Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

2 (15 ounce) cans black beans or 2 (15 ounce) cans pinto beans, rinsed and drained
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons green onions, thinly sliced

Steps:

  • Put the beans, broth, salsa and cumin in a saucepan over a medium heat and heat through.
  • Use a hand mixer to blend until fairly smooth.
  • To serve, ladle soup into 4 individual bowls and top each bowl with 1 tablespoon of the sour cream, and 1/2 teaspoon green onion.

BLACK BEAN SOUP WITH AVOCADO SALSA



Black Bean Soup with Avocado Salsa image

Progresso® black beans and Muir Glen® organic fire roasted diced tomatoes combine to make a hearty soup topped with avocado salsa - dinner that's ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 11

1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup water
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/2 cup chipotle salsa
1 teaspoon ground cumin
1 cup diced peeled avocado
1/2 teaspoon grated lime peel
1 tablespoon fresh lime juice
2 tablespoons finely chopped fresh cilantro
1/8 teaspoon salt
Reduced-fat sour cream, if desired

Steps:

  • In 2-quart saucepan, mash beans slightly with potato masher. Stir in water, tomatoes, chipotle salsa and cumin. Heat to boiling over high heat; reduce heat. Cover; simmer 8 minutes, stirring occasionally. Uncover; simmer 2 minutes longer or until soup is slightly thickened.
  • Meanwhile, in small bowl, gently toss avocado, lime peel, lime juice, cilantro and salt.
  • Ladle 1 cup soup into each of 4 bowls. Top each serving with 1/4 cup avocado salsa. Garnish with sour cream.

Nutrition Facts : Calories 180, Carbohydrate 30 g, Fat 1, Fiber 11 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 570 mg

BLACK BEAN AND SALSA NOODLE SOUP



Black Bean and Salsa Noodle Soup image

Serve homemade soup in a flash thanks to canned beans and corn and ready-to-go salsa.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 11

3 cans (14 oz each) vegetable broth
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn, drained
1 package (5 oz) Japanese curly noodles or 5 oz uncooked spaghetti
1/3 cup chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper
2 tablespoons shredded Parmesan cheese

Steps:

  • In 4-quart Dutch oven, heat broth to boiling. Stir in remaining ingredients except cheese; reduce heat to medium.
  • Cook 5 to 6 minutes, stirring occasionally, until noodles are tender. Sprinkle with cheese.

Nutrition Facts : Calories 260, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 1720 mg, Sugar 7 g, TransFat 0 g

RED BEAN SOUP WITH GUACAMOLE SALSA



Red Bean Soup with Guacamole Salsa image

Make and share this Red Bean Soup with Guacamole Salsa recipe from Food.com.

Provided by Evie3234

Categories     Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
2 onions, chopped
2 cloves garlic, chopped
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 tablespoon paprika
1 tablespoon tomato puree
1/2 teaspoon dried oregano
1 can chopped tomato
2 cans red kidney beans, drained and rinsed
3 3/4 cups water
salt
freshly ground black pepper
Tabasco sauce, to serve if desired
2 avocados
1 small red onion, finely chopped
1 green chili, seeded and finely chopped
1 tablespoon fresh coriander, cilantro
1 lime, juice of

Steps:

  • Heat the oil in a large, heavy based saucepan.
  • Add the onions and garlic.
  • Cook for about 4-5 minutes until softened but not coloured.
  • Add the cumin, cayenne and paprika and cook for 1 minute, stirring continuously.
  • Stir in the tomato puree and cook for a few seconds, then add the oregano.
  • Add the tomatoes, kidney beans and the water.
  • Bring mixture to the boil and simmer for 15-20 minutes.
  • Cool the soup slightly, then puree it in a food processor or blender until smooth.
  • Return to the saucepan and add seasoning to taste.
  • Salsa------------.
  • Halve, stone and peel the avocados, and dice finely.
  • Place in a small bowl and gently, but thoroughly, mix with the red onion and the chillis, and the coriander and lime juice.
  • Reheat soup and ladle into bowls.
  • Spoon a little of the salsa into the middle of each bowl of soup.
  • If you want to spice it up further offer the Tabasco to your guests.

BEAN SALSA SOUP



Bean Salsa Soup image

Okay! This is NOT MY RECIPE! A friend, who has now passed gave me this recipe years ago when I was a Firefighter! This is hearty, absolutely yummy! And super, super easy! It came from a recipe he had clipped from a magazine or the local newpaper, and it was from S&W brand canned Foods. I tweeked it to my liking and we have this...

Provided by Suzanne Capik

Categories     Other Main Dishes

Time 45m

Number Of Ingredients 9

1 pkg hillshire beef kilbasa sausage
1 can(s) s & w piquito beans, not drained or washed
1 can(s) s & w white beans, not drained or washed
1 can(s) s & w black beans, not drained or washed
1 can(s) s & w kidney beans, not drained or washed
1 can(s) whole kernel sweet yellow or white corn, not drained or washed
2 jar(s) safeway brand mild southwest style salsa
1 medium sweet onion, diced
1 pkg mexical blend shredded cheese

Steps:

  • 1. Open you package of Kielbasa Sausage and cut into your preferred bite size. I like them fairly small so you can get a little of everything in each bite!
  • 2. In a large pot sear the meat pieces so they have a good color to them. This is going to enhance the flavor of the dish, overall. Then lower your heat under the pot to a low simmer.
  • 3. Line up your cans and jars, open them and have ready for dumping into the pot when the meat is done!
  • 4. Once the meat has a nice searing on the bite sized pieces, start dumping all of the beans in! Juice and all! Again, DO NOT WASH OR DRAIN YOUR BEANS!!!
  • 5. Once I have the beans in, I then add the whole kernel corn, juice and all and the two jars of Salsa! I give it a nice stir and then let is simmer for about 30 minutes while I set the table and make a salad or cornbread!
  • 6. Give the pot a nice stir frequently, because the salsa will scorch easily if you don't keep the heat down, and don't keep it stirred.
  • 7. As a caution to you! This soup stays very hot in the bowl, I would use a chowder or cream soup bowl so it can cool easier! I ladle the soup into each bowl, and have the shredded cheese and diced onions on the side as a condiment! Enjoy!

Tips:

  • Use fresh ingredients whenever possible. Fresh beans, vegetables, and herbs will give your salsa soup the best flavor.
  • Don't be afraid to experiment with different types of beans. Black beans, pinto beans, and kidney beans are all great choices for salsa soup. You can also use a mix of different types of beans.
  • Be sure to rinse and sort your beans before cooking. This will help to remove any dirt or debris, and it will also help the beans to cook more evenly.
  • If you're short on time, you can use canned beans. Just be sure to rinse them well before adding them to your soup.
  • Add some spice to your salsa soup with chili powder, cumin, and cayenne pepper. You can also add some fresh jalapeños or serrano peppers for an extra kick.
  • Serve your salsa soup with your favorite toppings. Some popular choices include sour cream, avocado, cilantro, and cheese.

Conclusion:

Salsa soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It's also a great way to use up leftover beans and vegetables. With its bold flavors and customizable toppings, salsa soup is sure to be a hit with your family and friends.

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