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Leftover Salsa Soup

  • 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