Black Bean and Salsa Soup
This soup is one of those last minute things I tossed together one night. It's very simple and it takes about 5 minutes to put together.
This soup is one of those last minute things I tossed together one night. It's very simple and it takes about 5 minutes to put together.
- Carbohydrate 5.99544125324353 g
- Cholesterol 4.2046875 mg
- Fat 1.51606750008403 g
- Fiber 1.18412501603567 g
- Protein 1.45007125078753 g
- Saturated Fat 0.833098125015825 g
- Serving Size 1 1 serving (166g)
- Sodium 595.634812824513 mg
- Sugar 4.81131623720786 g
- Trans Fat 0.0791221249937784 g
- Calories 39 calories
Step-by-step
- 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.
Swapping the vegetable broth for an equal measure of heavy cream radically transforms this preparation from a thin, broth-forward purée into a rich, velvety bisque, though it will substantially increase the fat content. Puréeing canned legumes requires balancing moisture to achieve a uniform suspension without introducing excess liquid that dilutes the aromatics. When canned beans are processed alongside chunky salsa and ground cumin, the mechanical action breaks down the fibrous seed coats of the black beans while simultaneously shearing the tomatoes and onions into a cohesive base. Achieving a smooth consistency without residual grit depends entirely on blending the mixture until no whole bean fragments remain before transferring it to the heat source.
Thermal control during the heating phase dictates whether the purée maintains its integrity or scorches along the bottom of the saucepan. Because blended starches possess a high viscosity, medium heat is necessary to warm the mixture thoroughly without causing localized boiling and dangerous spitting. Stirring the liquid continuously while it comes up to serving temperature prevents the dense bean solids from settling against the hot metal surface. Monitoring the pan closely until gentle steam rises ensures the interior reaches serving temperature without altering the fresh acidity of the salsa.
Standard kitchen blenders or electric food processors handle this task efficiently, but immersion blenders offer a practical workaround if you prefer to heat the ingredients directly in the pot before blending. Immersion tools minimize dishwashing and allow direct visual assessment of texture, though they occasionally leave small flecks of bean skin unless run at high speed for at least sixty seconds. Ensuring the blending vessel is adequately sealed prevents pressure buildup from warm steam during operation. Selecting the right appliance depends entirely on the desired final mouthfeel, as high-powered countertop blenders achieve a silkier particle reduction than hand-held models.
Garnishing each portion immediately prior to service introduces deliberate temperature and textural contrast to the hot bowl. Adding one tablespoon of chilled sour cream and half a tablespoon of thinly sliced green onion creates a sharp visual and thermal separation against the steaming soup base. Fat droplets from the dairy melt slowly into the surface when applied to a bowl registering above 160 degrees Fahrenheit. Portioning the soup evenly across four individual bowls guarantees balanced distribution of the aromatic toppings.
