A few weeks ago when I was flying to Portland for the whole grains conference, I got stuck in Minnesota overnight after what was supposed to be a 55 minute layover. Fortunately my aunt and uncle live 15 minutes from the airport and they came to my rescue, giving me a cozy bed that was much better than sleeping in gate A15 of the airport (thank you guys!). My aunt Melissa was telling me about a soup recipe that started with chicken broth and a jar of salsa. Say no more. Anything with salsa has my attention immediately.
Since I got home, I’ve been making individual bowls of “salsa soup” with just broth and a scoop of salsa heated in the microwave for an easy lunch. I’ve become obsessed. I always have broth and salsa on hand and wanted to make it more of a meal.
I made a big batch of salsa soup last night for dinner and timed myself to prove just how insanely easy it is. In total, it took 13 minutes from start to finish, and that includes plating and photographing my food (which usually takes me longer than the actual cook time of most meals!).
- 4 cups vegetable broth
- 1 jar salsa – chunky works best
- 1 red bell pepper, chopped
- 1 can black beans, drained and rinsed
- Tortilla chips
- Soy cheese
Put bell pepper in a pot.
Add beans to the pot.
Pour broth into the pot.
Mix salsa into the pot.
Let this heat simmer for about 10 minutes. Ladle it into bowls, and then sit back and enjoy, wondering why you never thought of something so easy and good.
I added a handful of crushed Food Should Taste Good tortilla chips and a pinch of shredded soy cheese into our bowls and enjoyed two large helpings. Funk loved it too, spice and all. I think I’m secretly trying to build his taste buds up to love fiery hot spicy food. If you’re hungry and only have 13 minutes, make this soup! You can even go crazy and add diced onion, or other veggies, but who has time for that?