Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (4)
Black Bean Salsa Soup
NUTRITION · PER SERVING20M COOK
CAL 24%·PRO 45%
CARBS 64G53% OF CAL
16G FIBER0G ADDED0G INTRINSIC43G OTHER4G TOTAL SUGAR
FAT 16G30% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick black bean and salsa soup blended smooth, topped with crispy tortilla chips, cheese, and sour cream. Ready in 20 minutes with bold, zesty flavors.
mainmexicansoupbeans⚙️ food processor🥄 saucepan🌀 blendervegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cans black beans ((two 15 oz cans or 3.5 cups cooked beans))
- 1.5 cups vegetable broth
- 3/4 cup chunky salsa ((spicy, medium, or mild))
- 1 jalapeño pepper ((roughly chopped))
- 1 tsp ground cumin (plus extra to taste)
- 4 TBSP sour cream
- 2 TBSP chopped scallions
- grated cheddar cheese
- fresh choppped cilantro
- tortilla chips or strips
- pico de gallo
- cooked rice
- hot sauce
At a glance
PER SERVING · TIME 20M
CAL 24%·PRO 45%
CARBS 64G53% OF CAL
16G FIBER0G ADDED0G INTRINSIC43G OTHER4G TOTAL SUGAR
FAT 16G30% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1775mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 880mg
- Calcium
- 298mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1775MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.