Ingredients20 m servings 291 cals
- Thoroughly mash black beans in a small bowl. Stir salsa into the beans; transfer mixture to a small saucepan and place over medium heat. Pour vegetable broth into the saucepan; stir. Bring the liquid to a simmer and cook until the liquid reduces slightly and thickens to your preferred texture, 10 to 15 minutes.
- Season the soup with salt. Sprinkle Cheddar cheese over the soup and stir to melt. Continue to cook until heated through, 1 to 2 minutes more. Divide between 2 bowls and top each portion with a dollop of sour cream.
- Cook's Notes:
- To make this recipe into a warm bean dip, simply omit vegetable broth.
Per Serving: 291 calories; 7 g fat; 41 g carbohydrates; 17.8 g protein; 18 mg cholesterol; 1702 mg sodium. Full nutrition
ReviewsRead all reviews 3
This is a great soup that is super easy to make in a pinch! Plus, you can easily build upon it if you'd like to add more flavor or spices. I increased the recipe because I needed more servings. ...
This is great for a quick easy meal on a cool night when you don't really feel like cooking. It was enough to fill my big soup mug, if my husband was home, I'd double the recipe. I did use my ow...