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White Oak Farm and Table
  • Home
  • Shop / Products expand
    • Salad Dressings
    • Grill / Finishing Sauces
    • Salsas
    • Pasta Sauces
  • About
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  1. Home
  2. Recipes
  3. Vegetarian Organic Salsa Soup
By Steve McIntyre January 26, 2021

Vegetarian Organic Salsa Soup

Transform a jar of our Organic medium salsa into a healthy vegetable-packed keto-friendly soup for a light lunch or dinner. This soup is packed with crunchy vegetables, including carrots, celery, squash, and peas. Add black beans for protein and how you have a well-rounded meal with minimal effort. 

Serves: 4

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes


1 tablespoon olive oil

1 red onion, diced

3 celery stalks, diced

2 carrots, cut into ½-inch pieces

1 zucchini, cut into ¼-inch half moons

1 jar White Oak Medium salsa

1 15-ounce can black beans, drained and rinsed

3 cups vegetable broth

1 cup frozen peas

Salt and pepper to taste

Toppings: sliced jalapeños, shredded cheddar cheese, crispy tortilla strips


  1. In a  large soup pot, heat the oil over medium heat. Add the onion, celery, carrots, and zucchini and sauté for 5 minutes, until softened. 
  2. Stir in the salsa, beans, and broth and bring to a simmer. Cover, reduce heat to low and simmer for 10-15 minutes until the carrots are fork-tender. 
  3. Stir in the peas and adjust the seasoning to taste. 
  4. Serve with toppings of choice.
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