Pantry Salsa Verde Bean Soup

Some of the best meals I’ve created in my tiny RV kitchen in the woods have come from a jar. I have traveled the world eating in markets and stalls and fancy restaurants and I have opinions about food that could fill a passport. But when I’m tired in a way that sleep can’t fix, I can be saved by something as simple a jar of salsa and a can of beans.

This soup takes 15 minutes. On a day that you are so exhausted by people and rollercoaster hormones that lunch consisted of eating peanut butter crackers over the sink, this salsa verde bean soup is the comfort and nutrition your tired body needs.

Simple, hormone-friendly recipes are just one part of what I do here at Finding My Fierce. If you’re a woman over 40 and want to learn about rebel wellness, feral confidence, perimenopause and reducing overwhelm, I’m your people. start here

Ingredients

(see printable recipe card down below)

SERVINGS: 6 | Start to finish: 15 minutes

• 1 tbsp (15 ml) olive oil

• 1 cup (150 g) diced onion, no need to thaw if frozen

• 1 green bell pepper (150 g), diced, no need to thaw if frozen

• 3 cloves garlic, minced, or 1 tbsp (9 g) dried minced garlic

• 1 jalapeño (14 g), finely chopped

• 1 tbsp (7 g) ground cumin

• 2 tsp (4 g) ground coriander

• 1 can (113 g / 4 oz) chopped green chilis, drained

• 2 cans (397 g / 14 oz each) low-sodium white beans, drained and rinsed

• 1 jar (454 g / 16 oz) salsa verde (Herdez recommended)

• 4 cups (960 ml) no salt added vegetable broth

• 1 cup (30 g) chopped fresh spinach, or canned and drained

• 2 tsp (10 ml) lime juice

Swaps and enhancements for hormones (perimenopause) and insulin resistance

• To add protein, consider shredded rotisserie chicken to stretch the recipe. Canned chicken (rinsed well) also works to keep this recipe on a budget from the pantry.

• ¼ diced avocado per serving, diced or sliced on top, adds monounsaturated fat that buffers the bean carb load

• full-fat Greek yogurt works well instead of sour cream and adds some protein

How to Make This

1. In a large pot over medium heat, heat the olive oil. Once hot, sauté the onion and green bell pepper for 3-5 minutes.

2. Add the garlic and jalapeño and sauté until aromatic, about 1 minute.

3. Stir in the dry spices

4. Add the green chilis, cannellini beans, salsa verde, broth and spinach; bring to a boil. Lower heat to simmer for 15 minutes

5. Remove pot from heat, stir in lime juice. Serve.

Before You Go

This recipe came out of the same place where I write the rest of this blog: in a vintage RV parked in the woods next to a river, where I write about rebel wellness, fierce confidence, simple living and hormone friendly meals for women over 40 in perimenopause and menopause. If you’re interested to learn more about these topics, read my story  or start here .

If this made meal time a little easier, leave a comment below or a review on the recipe card. Tell me what you swapped or what you added.

Melissa

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Salsa Verde Bean Soup

Servings: 6

Author: Melissa

This Salsa Verde Soup is a fast, one-pot dinner for nights when your energy is gone but you still want real food. It’s built on pantry staples—olive oil, onion, garlic, cumin, canned beans, vegetable stock, and a jar of salsa verde—so there’s no fancy prep, no long simmer, and no emotional commitment.

Cook modePrevent screen from turning off

Ingredients

• 1 tablespoon olive oil, or oil of preference
• 1 cup diced onion (no need to thaw if frozen)
• 1 green bell pepper (capsicum) diced (no need to thaw if frozen)
• 3 cloves of garlic, minced, OR 1 tablespoon dried, minced garlic
• 1 jalapeño, finely chopped (optional)
• 1 tablespoon ground cumin powder
• 2 teaspoons ground coriander powder
• 1 can chopped green chilis, drained
• 2 (14oz) cans of white beans, drained and rinsed
• 1 (16oz) jar of salsa verde (I use Herdez brand)
• 4 cups vegetable broth
• 1 cup chopped spinach (drained if canned)
• 2 teaspoons lime juice
• Salt and pepper to taste

Instructions

1. In a large pot over medium heat, heat the olive oil. Once hot, sauté the onion and green bell pepper for 3-5 minutes.
2. Add the garlic and jalapeño (if using) and sauté until aromatic, about 1 minute.
3. Stir in the dry spices
4. Add the green chilis, cannellini beans, salsa verde and broth, bring to a boil. Lower heat to simmer for 15 minutes
5. Remove pot from heat, stir in spinach and lime juice. Season to-taste with salt and pepper. Serve with warm tortillas or or cornbread.

Notes

OPTIONAL SWAPS and ADD-INS:

• add shredded rotisserie chicken to stretch the recipe. canned chicken (rinsed) also works to keep this recipe on a budget from the pantry

Nutrition Info

Fat (g)

3 g

Fiber (g)

9 g

Protein (g)

12 g

Nutrition info provided as a courtesy and basic guideline. The accuracy of the nutritional information for any recipe on this site is not guaranteed. View Nutrition Disclosure

More Recipes

Simple Chicken and Black Eyed Pea Chili

African Style Peanut Stew

Sweet Potato Chipotle Chili

https://findingmyfierce.com/blog/salsa-verde-bean-soup

©findingmyfierce

salsa verde, tex mex, soup, stew, budget friendly, frugal recipes, beans, stew, spinach, salsa verde, pantry

Soups/Stews

American, Tex-Mex

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