This is an updated version of a super easy, super delicious late summer/early fall soup I've shared here before. We made it this past weekend and it was a hit with the whole family. It doesn't take long, uses staple ingredients you probably have on hand, and is completely plant-based!
Plant-Based Salsa Soup
INGREDIENTS
4 cups salsa
2 cups of vegetable broth
1 can black beans
2 cups corn kernels
1 clove garlic, minced
2-3 limes
cumin
chili powder
black pepper
sea salt
1 avocado, cubed
scallions or cilantro, chopped
In a pot or large saucepan sauté garlic in a coconut or olive oil for 1 minute. Add salsa, black beans, corn, and 1 cup of vegetable broth, and heat over medium heat. Add remainder of veggie broth as needed. Squeeze in the juice of of the limes. Add chili powder, cumin, black pepper, and sea salt to taste. Once fully heated, serve immediately in soup bowls. Top each bowl of soup with cubed avocado and chopped scallions.
serves 4
INGREDIENTS
4 cups salsa
2 cups of vegetable broth
1 can black beans
2 cups corn kernels
1 clove garlic, minced
2-3 limes
cumin
chili powder
black pepper
sea salt
1 avocado, cubed
scallions or cilantro, chopped
In a pot or large saucepan sauté garlic in a coconut or olive oil for 1 minute. Add salsa, black beans, corn, and 1 cup of vegetable broth, and heat over medium heat. Add remainder of veggie broth as needed. Squeeze in the juice of of the limes. Add chili powder, cumin, black pepper, and sea salt to taste. Once fully heated, serve immediately in soup bowls. Top each bowl of soup with cubed avocado and chopped scallions.
My husband like to eat this cold as well. It's also great with crushed tortilla or corn chips on top!
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