Fire-Roasted Tomato and Black Bean Soup with Fresh Salsa

• 1 tablespoon oil (canola, vegetable, olive, coconut) ↔ Replace
• 1 red onion (coarsely chopped) ↔ Replace
• 3 cloves garlic (finely minced or pressed) ↔ Replace
• 1 teaspoon dried oregano ↔ Replace
• 1 teaspoon ground cumin ↔ Replace
• 1 teaspoon chili powder ↔ Replace
• 2 cans (14-ounces each) fire-roasted diced tomatoes (undrained) ↔ Replace
• 2 cans (15-ounces each) black beans (rinsed and drained) ↔ Replace
• 2 1/2 cups low-sodium chicken broth ↔ Replace
• 1/2 teaspoon salt ↔ Replace
• 1/2 teaspoon pepper ↔ Replace
• Squeeze of fresh lime juice (a couple teaspoons) ↔ Replace
• 1/2 cup finely chopped red onion ↔ Replace
• 1 clove garlic (finely minced or pressed) ↔ Replace
• 1 cup fresh or frozen corn kernels (thawed if frozen) ↔ Replace
• 1/2 cup chopped red pepper ↔ Replace
• 1/4 cup chopped cilantro ↔ Replace
• Squeeze of fresh lime juice ↔ Replace
• Salt and pepper ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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