Bean And Salsa Soup Food

BLACK BEAN AND SALSA SOUP

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.

PINTO BEAN SOUP WITH SALSA FRESCA

Steps:

• To make the salsa, mix all the ingredients together in a glass bowl. Add salt and freshly ground black pepper to taste and reserve, covered, in the refrigerator.
• Place the beans and water in a soup pot over high heat and bring to a boil. Reduce to a simmer and cook, covered, until the beans are soft, about 1 1/2 hours. Remove from the heat.
• In a large, heavy saucepan, heat the oil over medium heat. Cook the onions, salt and pepper together, stirring occasionally for about 10 minutes, until lightly browned. Add garlic and cook for a few minutes longer. Add the beans and their liquid, and the chicken stock. Bring to a boil, then reduce to a simmer and cook uncovered, stirring occasionally, for an additional 20 to 30 minutes.
• Transfer the mixture to a blender and puree in batches until smooth. Keep warm in a pot over low heat, stirring frequently, until ready to serve. Serve in warm soup bowls with a spoonful of the salsa fresca and a dollop of sour cream.

BLACK BEAN AND SALSA SOUP

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.

BEAN AND SALSA SOUP

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.

SALSA CHICKEN SOUP

Steps:

• In a large saucepan, combine the chicken, broth, water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add corn; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken is no longer pink and corn is tender. Add salsa and heat through. Garnish with cheese if desired.

SALSA PINTO BEANS

Steps:

• In a large skillet or saucepan, saute onion and cilantro in oil until tender. Add garlic; cook 1 minute longer. Stir in the beans and salsa; heat through.

BLACK BEAN AND SALSA NOODLE SOUP

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.