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Black bean and salsa soup

Black bean and salsa soupThis hearty soup can keep you full for hours. Not only is it quick to prepare, it’s also packed with protein, vitamin C and iron for a healthy mouth and body.


2 cans black beans (15 ounces each)
2 cups vegetable or chicken broth
1 cup chunky salsa
1 teaspoon ground cumin
1 green onion
Sour cream
Salt and pepper to taste
Thinly slice the green onions, and set aside. Drain and rinse the black beans. Pour half into a blender or food processor and set the other half aside. Blend with the broth, salsa and cumin. Pour blended mixture and unblended beans into a saucepan, and cook over medium heat for about 10 minutes, or until thoroughly heated. Serve with sour cream and sliced green onions as toppings.
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