Bean 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.

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.

SPICY BEAN SALSA

Steps:

• In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

BLACK BEAN SOUP WITH FRUIT SALSA

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.

QUICK BLACK BEAN SALSA

Steps:

• In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours. Serve with tortilla chips.

BLACK BEAN SALSA

Steps:

• In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.

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.

BLACK BEAN & SALSA SOUP

Steps:

• Combine beans through cumin in a blender or food processor fitted with metal blade.
• Process until smooth (about 1 minute).
• Heat in a medium saucepan over medium heat until heated through.
• Ladle into 2 soup bowls.
• Spoon a 1 Tbs dollop of sour cream on top of each and swirl gently.
• Sprinkle with sliced scallions.

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.

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.

CHILLED WHITE BEAN SALSA SOUP

Steps:

• In a medium saucepan, simmer beans, yellow onion, bay leaf and thyme in water to cover by 3 inches, partially covered with lid, until beans are tender, about 40-50 minutes.
• Season beans with salt and cool completely in cooking liquid.
• Drain beans in colander and discard yellow onion, bay leaf and thyme.
• Finely chop enough of tomatoes to measure 1 ½ cups and reserve.
• In a blender, puree remaining tomatoes, half of bell peppers and half of onion until smooth and in a bowl stir together puree, beans, reserved tomatoes, remaining bell peppers and red onion, jalapeno, vinegar, oil and salt to taste.
• Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).
• Before serving, season with salt and pepper, if necessary.
• Before serving, stir in coriander.

CHILLED WHITE BEAN SALSA SOUP

Steps:

• In a 4-quart saucepan simmer beans, yellow onion, bay leaf, and thyme in water to cover by 3 inches, partially covered with lid, until beans are tender, about 50 minutes. Season beans with salt and cool completely in cooking liquid. Drain beans in a colander and discard yellow onion, bay leaf, and thyme. Beans may be cooked 1 day ahead and chilled, covered.
• Finely chop enough of tomatoes to measure 1 1/2 cups and reserve. In a blender purée remaining tomatoes, half of bell peppers, and half of onion until smooth and in a bowl stir together purée, beans, reserved tomatoes, remaining bell peppers and red onion, jalapeño, vinegar, oil, and salt to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, stir in coriander and season with salt and pepper if necessary.

CHUNKY SALSA WITH BEANS

Steps:

• Combine tomatoes, celery, bell pepper, onion, jalapeno, garlic, cilantro, corn, black beans, lime juice, cumin, salt, and pepper in a bowl. Serve immediately or refrigerate up to 2 days.