What to do with leftover salsa? Make soup! My family over did it on the salsa during our Father’s Day celebration this year, and we were left with a ton of leftovers. I kept piling the salsa atop my salads and eating it with veggies, but at a certain point I was tired of the flavor and I wanted to try something new.
Here is a fun and simple recipe that you can make when you have salsa on hand. The salsa we had was the “Cantina Style” salsa from whole foods (red). It was very mild, so the soup turned out a touch sweet but I loved it! You can use any salsa of choice, and I would suggest trying out something spicy! I think it would balance well with the corn.
Leftover Salsa Soup
- Prep Time: 8 mins
- Cook Time: 15 mins
- Total Time: 23 minutes
- Yield: 2
- Category: Entree, Soup
- Cuisine: Vegan
- 2 cups cooked black beans or 1 15 oz can of organic no salt added black beans
- 1/3 cup salsa
- 1/3 cup red onion
- 1/3 cup bell pepper
- 1 celery stick
- 1/2 tsp oregano
- 1/4 tsp cumin
- Fresh black pepper
- 1 clove garlic, minced
- 3/4 cup corn, preferably fresh
- 1.5 cups low sodium vegetable broth or water
- 2 tbsp fresh cilantro, chopped
- 1/2 avocado, diced
- Nutritional yeast
- Prepare all of your ingredients. I love raw corn, so that is what I put into the pot, but you can precook your corn in your manner of choice if desired.
- Saute the onion, celery, bell pepper and garlic until soft.
- Add the rest of the ingredients except for the avocado and cilantro to a pot over medium heat until heated through.
- To serve, top with fresh cilantro, bits of avocado and a sprinkle of nutritional yeast.