Black Bean and Salsa Soup

Delicious Black Bean and Salsa Soup Recipe from Mexico

Region / culture: Mexico | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 2

Introduction

The Black Bean and Salsa Soup is a delightful and easy-to-make recipe that combines the rich flavors of black beans with the zest of salsa and the warmth of cumin. This soup is perfect for those seeking a quick, nutritious meal that doesn't compromise on taste. Its simplicity and the use of readily available ingredients make it a go-to recipe for busy weeknights or a comforting weekend lunch.

History

The origins of Black Bean and Salsa Soup can be traced back to the culinary traditions of Latin America, where black beans have been a staple ingredient for centuries. The recipe is a modern twist on classic black bean soups, incorporating salsa for added flavor and texture. Over time, it has gained popularity in various parts of the world as a quick and satisfying meal option.

Ingredients

1 (15 oz) can of black beans, drained and rinsed
0.75 cup of beef broth
0.5 cup of thick & chunky salsa
0.5 tsp of cumin
2 tbsp of sour cream
1 tbsp of sliced green onions

How to prepare

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

Variations

Consider adding corn, diced tomatoes, or avocado for extra flavor and texture. For a non-vegetarian version, shredded chicken or beef can be included.

Cooking Tips & Tricks

To enhance the flavor of the soup, consider sautéing some garlic and onions before adding the beans and broth. For a smoother texture, ensure the beans are thoroughly blended. If you prefer a chunkier soup, blend only half of the beans and leave the rest whole. Adjust the heat level by choosing mild, medium, or hot salsa according to your preference.

Serving Suggestions

Serve the soup hot, garnished with sour cream and green onions. For a heartier meal, accompany it with a slice of crusty bread or a side salad.

Cooking Techniques

Blending the soup until smooth is key to achieving the right consistency. For those without a blender, a potato masher can be used to mash the beans directly in the pot for a more rustic texture.

Ingredient Substitutions

For a vegetarian version, vegetable broth can be used instead of beef broth. Greek yogurt is a great alternative to sour cream for a healthier topping.

Make Ahead Tips

This soup can be made in advance and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months, making it perfect for meal prep.

Presentation Ideas

Serve the soup in a pre-warmed bowl to keep it hot longer. A lime wedge on the side adds a fresh touch, and a sprinkle of cilantro can enhance its visual appeal.

Pairing Recommendations

This soup pairs beautifully with a crisp, green salad or a light, citrusy white wine. For a non-alcoholic option, a sparkling limeade complements the flavors well.

Storage and Reheating Instructions

Store the soup in an airtight container in the refrigerator. Reheat on the stove over medium heat, stirring occasionally, until hot. If frozen, thaw in the refrigerator overnight before reheating.

Nutrition Information

Calories per serving

Each serving of Black Bean and Salsa Soup contains approximately 200 calories, making it a light yet satisfying meal option.

Carbohydrates

This soup is relatively low in carbohydrates, with the primary source being the black beans. A serving contains approximately 30 grams of carbohydrates, making it a suitable option for those monitoring their carb intake.

Fats

The soup is low in fats, with most of the fat content coming from the sour cream topping. Each serving contains about 5 grams of fat, but this can be reduced by opting for low-fat or fat-free sour cream.

Proteins

Black beans are an excellent source of plant-based protein. Each serving of this soup provides around 15 grams of protein, contributing to muscle repair and growth.

Vitamins and minerals

Black beans are rich in essential vitamins and minerals, including vitamin B6, magnesium, and iron. These nutrients support various bodily functions, from energy production to oxygen transport.

Alergens

The primary allergen in this recipe is dairy, present in the sour cream. Individuals with dairy allergies or lactose intolerance can substitute with dairy-free alternatives.

Summary

Overall, Black Bean and Salsa Soup is a nutritious and balanced meal, offering a good mix of proteins, carbohydrates, and essential vitamins and minerals, with a low calorie and fat content.

Summary

Black Bean and Salsa Soup is a versatile, nutritious, and delicious meal that can be enjoyed on any occasion. Its simplicity, combined with the depth of flavor from the black beans and salsa, makes it a favorite among those looking for a quick and healthy meal option.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, just like today, when I stumbled upon the recipe for Black Bean and Salsa Soup. I was at a local farmer's market, perusing the fresh produce and chatting with the vendors, when I came across a booth selling homemade salsas and dips. The owner, a friendly woman with a twinkle in her eye, told me all about her famous Black Bean and Salsa Soup. She described it as a hearty and flavorful dish that was perfect for any season.

Intrigued by her description, I asked her for the recipe. She laughed and said it was a family secret, but she was willing to share it with me because she could see that I had a passion for cooking. She wrote down the ingredients and instructions on a small piece of paper and handed it to me with a wink. I thanked her profusely and promised to try the recipe out soon.

When I got home, I gathered all the ingredients and started cooking. The aroma of the onions and garlic sautéing in the pot was heavenly, and when I added the black beans, salsa, and spices, the kitchen was filled with a rich, savory scent. As the soup simmered on the stove, I couldn't resist sneaking a taste. The flavors were bold and vibrant, with a hint of spice from the salsa and a creamy texture from the beans. It was love at first bite.

I couldn't wait to share this delicious soup with my family. When they sat down to dinner that evening, their faces lit up with delight as they tasted the Black Bean and Salsa Soup. They couldn't believe that I had made it from scratch, and they kept asking for seconds and thirds. My husband even declared it the best soup he had ever tasted.

From that day on, Black Bean and Salsa Soup became a staple in our household. I would make it whenever we had guests over, and it always received rave reviews. I even started experimenting with different variations, adding in extra vegetables or spices to make it even more unique. But no matter how I tweaked the recipe, the core flavors of black beans, salsa, and spices always shone through.

As the years went by, I continued to make Black Bean and Salsa Soup for my family and friends. It became a comfort food for us, a dish that brought us together around the table and warmed our hearts. I shared the recipe with anyone who asked, passing on the secret that had been shared with me all those years ago at the farmer's market.

Now, as I sit in my kitchen, preparing a pot of Black Bean and Salsa Soup for dinner tonight, I can't help but feel grateful for that chance encounter so many years ago. It was a small moment that had a big impact on my life, introducing me to a recipe that has brought me so much joy and satisfaction over the years.

So, as I stir the pot and let the soup simmer to perfection, I send a silent thank you to the woman at the farmer's market who shared her family secret with me. Without her, I would have never discovered the magic of Black Bean and Salsa Soup, a recipe that will always hold a special place in my heart. And for that, I am eternally grateful.