This is one of the easiest soup recipes and a good example of how just a few key pantry staples can be turned into a quick and satisfying soup.
Yields6 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
2tspvegetable oil
1onion
2tspground cumin
1large carrot, diced
2cupswater
114 oz can of diced tomatoes
1cupchunky medium, mild or hot salsa
119 oz can black beans, drained
1juice of large lime
Garnish Options
chopped cilantro
sour cream
toasted pepitas
diced avocado
crumbled tortilla chips
1
In a large saucepan or small stockpot, heat the oil over medium heat. Add the onion and cook until soft. Stir in the cumin.
2
Add the carrot and cook a further two minutes, stirring frequently.
3
Add the water and tomatoes. Bring to a simmer and cook for about 10 minutes or until the carrots are tender.
4
Stir in the salsa, beans and lime juice. Season with salt to taste. Bring back to a simmer.
5
Ladle into bowls. Garnish with desired garnishes.
6
Options:
You can add 1 cup of thawed frozen corn when you add the salsa, beans and lime juice.
You can add 1 cup of chopped cooked chicken when you add the salsa, beans and lime juice.
In a large saucepan or small stockpot, heat the oil over medium heat. Add the onion and cook until soft. Stir in the cumin.
2
Add the carrot and cook a further two minutes, stirring frequently.
3
Add the water and tomatoes. Bring to a simmer and cook for about 10 minutes or until the carrots are tender.
4
Stir in the salsa, beans and lime juice. Season with salt to taste. Bring back to a simmer.
5
Ladle into bowls. Garnish with desired garnishes.
6
Options:
You can add 1 cup of thawed frozen corn when you add the salsa, beans and lime juice.
You can add 1 cup of chopped cooked chicken when you add the salsa, beans and lime juice.
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