Yesterday, I offered a recipe for making salsa in your blender. Now let’s use that salsa to make a hearty soup. Top it with a bit of cashew cream and a sprinkling of pumpkin seeds for fun.
Ridiculously Easy Black Bean Soup
1 1/2 cups cooked black beans (or 1 can rinsed and drained)
1 cup homemade salsa
1 cup corn kernels (frozen and defrosted work fine)
1 1/2 cups low-sodium vegetable broth
2 green onions, chopped
Blend 1 cup of beans and salsa together until smooth. Combine the blended mixture, remaining beans, corn and vegetable broth in a sauce pan. Heat, garnish with green onions, and serve.
Photo by Rich Renomeron, used with permission