Salsa Soup

By: Martianne Stanger

We’ve been eating from our pantry and whatever is left in the fridge more and more, and this what-do-we-have-let’s-throw-it-together recipe was a hit with four of five of us here, so I thought I’d share it to inspire others:

Salsa Soup

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 6 mushrooms, chopped (optional)
  • 2 stalks of celery, chopped (optional)
  • 1 15 oz can organic black beans
  • 1/2 jar mild salsa
  • 1/2 tsp oregano
  • 1/4 tsp cumin
  • white pepper
  • 1 can corn, drained
  • water to top off ingredients

Water sauté the onion, garlic, mushroom, and celery. Then, add all the other ingredients and cook until hot.

Enjoy alone or with avocado, corn chips, nutritional yeast, cilantro, or your other favorite sides or toppings. It is so yummy and easy!

If you’d like to make it with more shelf-stable ingredients, try cutting out the onion, garlic, mushroom, and celery, and add some onion powder, garlic powder, and celery seed.

I’d love to hear about successful recipes you’ve been creating!

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