Bean Salsa Soup
The number of servings will very, based on how much everyone likes it! This one is great a potlucks because is so tasty and filling!
1 pkghillshire beef kilbasa sausage
1 can(s)s & w piquito beans, not drained or washed
1 can(s)s & w white beans, not drained or washed
1 can(s)s & w black beans, not drained or washed
1 can(s)s & w kidney beans, not drained or washed
1 can(s)whole kernel sweet yellow or white corn, not drained or washed
2 jar(s)safeway brand mild southwest style salsa
1 mediumsweet onion, diced
1 pkgmexical blend shredded cheese
How to Make Bean Salsa Soup
- Open you package of Kielbasa Sausage and cut into your preferred bite size. I like them fairly small so you can get a little of everything in each bite!
- In a large pot sear the meat pieces so they have a good color to them. This is going to enhance the flavor of the dish, overall. Then lower your heat under the pot to a low simmer.
- Line up your cans and jars, open them and have ready for dumping into the pot when the meat is done!
- Once the meat has a nice searing on the bite sized pieces, start dumping all of the beans in! Juice and all! Again, DO NOT WASH OR DRAIN YOUR BEANS!!!
- Once I have the beans in, I then add the whole kernel corn, juice and all and the two jars of Salsa! I give it a nice stir and then let is simmer for about 30 minutes while I set the table and make a salad or cornbread!
- Give the pot a nice stir frequently, because the salsa will scorch easily if you don't keep the heat down, and don't keep it stirred.
- As a caution to you! This soup stays very hot in the bowl, I would use a chowder or cream soup bowl so it can cool easier! I ladle the soup into each bowl, and have the shredded cheese and diced onions on the side as a condiment! Enjoy!