Easy Salsa and Bean Soup
Many people have asked me over the years, "Do you really eat all that salsa you make?" Well, here is a super quick and easy soup that I often make using almost a whole pint of salsa. Once you try it, you will see how delicious it is, and you will understand how my family can use up so much salsa in one year. Try it with your favourite store bought salsa and then be inspired to try canning your own in the fall so that making this soup is a snap.
Equipment
- Slow cooker 4-litre
Ingredients
- 1½ (19 oz)(540ml) can kidney beans
- 1½ (19 oz)(540ml) can hominy or use one large can (27 oz) rinsed and drained
- 3½ cups chicken broth
- 1 ⅔ cups salsa
- 1 tsp dried oregano
In the last 30 minutes of cooking add:
- ½ cup heavy cream
- 2 tbsp all-purpose flour
To serve, top soup with:
- 3 chopped fresh green onions
- ½ cup shredded cheddar cheese
Instructions
- In a 4-litre slow cooker combine the ingredients through to the oregano. When you add the oregano, crumble it with your hands into the slow cooker. Cook on high for 3-3½ hours or cook on low 6½-7 hours.
- If using the low setting, turn to high. In a small bowl stir together cream and flour, mixing until smooth; stir into bean mixture in cooker. Cover and cook on high for 30 minutes more or until slightly thickened.
- Serve soup topped with green onions and shredded cheddar cheese.
Nutrition
Calories: 147kcalCarbohydrates: 9gProtein: 5gFat: 11gSaturated Fat: 7gCholesterol: 37mgSodium: 1079mgPotassium: 356mgFiber: 2gSugar: 3gVitamin A: 792IUVitamin C: 12mgCalcium: 120mgIron: 1mg
Tried this recipe?Let us know how it was!