Black Bean Salsa Soup JEANYBOB reviews online

Black Bean Salsa Soup


JEANYBOB

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.

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Edition Details

Author

JEANYBOB

Cooking method

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.

Number of persons

6

Full cooking time

15 m

Cooking time

40 m

Time for preparing

55 m

Calories

87

Fats

4.7 g

Carbohydrate

8.4g

Protein

2.2 g

Cholesterol

16 mg

Sodium

1904 mg

Ingredients Black Bean Salsa Soup

2 tablespoons butter
1/2 cup chopped onion
1 teaspoon minced garlic
salt to taste
1 teaspoon ground cumin
1/2 cup chopped celery
1 (14.5 ounce) can diced tomatoes with green chile peppers
1/2 teaspoon ground cayenne pepper
1 (48 fluid ounce) can chicken broth
1/2 cup chopped carrots
1/2 cup chopped fresh cilantro
1/4 cup cooking sherry
3 (15 ounce) cans black beans, drained and rinsed

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