SALSA BLACK BEANS AND ROASTED SALSA

Let’s just be honest. I love salsa to the point that I sometimes wish to eat with a soup spoon. That’s what I did. I combined roasted vegetables with black beans for a more filling soup and added fresh lime and cilantro to give it a fresher taste. This colorful soup has a great flavor and reminds me of salsa. I would not mind if you crushed some tortilla chips over the top of the soup!

This soup is based on my fire-roasted salsa, one of my favorite salsa recipes. This soup is made from fresh vegetables that have been oven-roasted until they are sweet and caramelized at the edges. The taste is fantastic!

Add More To Your Soup

This black bean and roasted tomato salsa soup is no different. Add your favorite ingredients and toppings to customize it. Here are a few ideas:

Pour a creamier, more decadent soup, and add some cream, sour cream, plain yogurt, or cream cheese.

Add some Chipotle to Adobe for a spicy, smoky soup.

If you are in the mood for meat, chorizo is a great addition.

Add a variety to the soup:

Avocados

Sour cream

Shredded cheese

Crushed tortilla chips

Green Onion

Cilantro

Pico de gallo

Lime wedges

What to serve with roasted salsa soup

This soup is also great as a side dish with Green Chile Chicken Enchiladas or Black Beans and Avocado Enchiladas.

Ingredients

6 Roma tomatoes ($1.43)

One yellow onion is worth $0.28

Red bell peppers are $1.50 each.

One jalapeno ($0.07)

Four cloves of garlic ($0.32)

2 poblano peppers ($1.44)

2 Tbsp of cooking oil ($0.08)

1/2 cup fresh cilantro ($0.20)

2 15oz. Cans of black beans ($1.60)

Divide 3 cups of vegetable broth ($0.39)

Half a teaspoon of ground cumin (0.05 cents)

3/4 tsp salt ($0.04)

One lime (0.67)

Instructions

Preheat the oven to 400oF—half the Roma tomatoes. Cut the onion into pieces. Cut half the red bell and jalapeno after removing the seeds and stem. Peel the garlic. Poblano peppers can be left whole. Place the tomatoes, onions, red bell peppers, jalapenos, garlic, and poblano on a large baking tray. Pour cooking oil on top and toss everything until it is all coated.

The vegetables should be roasted in an oven for 45 minutes or until the edges are nicely browned. Stir them once halfway through.

Remove the poblano from the baking tray and let them cool down. The skin should easily peel off the pepper if it is blistered. Open the peppers, remove the skin, and scrape the seeds.

Add the roasted veggies and fresh cilantro into a food processor and blend until the vegetables have been roughly puréed. Pour the vegetable mix into a large pot.

Add 1 cup vegetable broth to the food processor along with the beans. Pulse the beans until they are pureed. Pour the pureed beans into the soup pot with the remaining 2 cup vegetable broth and cumin.

Stir all the ingredients in the pot until they are evenly mixed. Bring the soup to a simmer on medium heat. Let the soup simmer for 10 minutes.

Add salt according to your taste (about 3/4 teaspoon). Add about 1 tbsp of lime juice to the soup. Adjust the salt or lime to your liking.