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Here’s a recipe that was given to us from my wife’s sister; Linda. She said that every time she makes it, it’s always a big hit. And I believe it after making it and eating it this weekend.
The salsa makes it as far as I’m concerned. That’s where all the flavor comes from. But then, it also helps that I love all kinds of beans, and especially black beans. So, if you’re a big bean lover as I am, give this a try. I’d love to hear what you thought of it.
Just a note: There are choices for your personal preference in this recipe. We made this with smoked turkey sausage, and we used mild Pace Picante sauce. Of course, you can make this as hot as you like.
Ingredients
- 1 lb. smoked sausage (cut into bite sized pieces)
- (2) 15 oz. cans pinto beans (undrained)
- (2) 15 oz. cans white beans (undrained)
- (2) 15 oz. cans black beans (undrained)
- (2) 15 oz. cans kidney beans (undrained)
- 28 ounces salsa
- Cilantro (chopped)
- Grated Jack and Cheddar Cheese
- Crushed tortilla chips
- Flour tortillas
Soup Ingredients
Garnish Choices
Preparation
- Place the soup ingredients in a crock pot, stir and cook on low for 8 hours.
- Garnish with all or any of the cilantro, cheese and chips.
- Serve with warm flour tortillas.
- Makes 8 full servings
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I’d definitely have to use a hot salsa. I also make salsa-based soups, both hot and cold. If you think of salsa as a lot of ingredients in one jar, it makes sense to add it to soup.
Thanks Lydia. Salsa added to rice as it cooks make a great Spanish Rice too!
WOW! This is going on the menu as soon as it cools down enough here to enjoy it properly!
I really love throw togethers like this one, some cheese and tortilla’s and I am good to go with this soup!
simple but flavorful great one pot dish!
There’s nothing quite like mixed beans and cilantro. It’s so good.
Love this type of soup. Perfect as the weather gets colder.
Mmmmmm…spicy and delicious! YUM!
Looks tasty!