This post may contain affiliate links. Please read our disclosure policy.

What to do with leftover salsa? Make soup! photo 1 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.


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Leftover Salsa Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Jasmine Briones / Sweet Simple Vegan
  • Total Time: 23 minutes
  • Yield: 2


  • 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


  1. 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.
  2. Saute the onion, celery, bell pepper and garlic until soft.
  3. Add the rest of the ingredients except for the avocado and cilantro to a pot over medium heat until heated through.
  4. To serve, top with fresh cilantro, bits of avocado and a sprinkle of nutritional yeast.
  • Prep Time: 8 mins
  • Cook Time: 15 mins
  • Category: Entree, Soup
  • Cuisine: Vegan

photo 2

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

1 Comment

  1. Had to decrease the amount of salsa used (my grandma makes it satanically hot). Didn’t have bell pepper, so I added paprika to keep the flavor at least. And I subbed in chickpeas for the corn. It came out great.

    This is a solid simple recipe! Very flexible!