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
- 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.
- 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.
- Stir in the peas and adjust the seasoning to taste.
- Serve with toppings of choice.
