Black Bean Soup

Black bean soup seasoned with spicy salsa, cumin and lime is the perfect meal in a bowl on chilly winter evenings. Served with a dollop of plain yogurt and a side of steaming tortillas this soup hits the spot.

Black Bean Soup

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cans (16 ounces each) black beans undrained, divided

  • 1

    cup Chicken broth

  • 1

    small onion chopped

  • 1

    teaspoon bottled minced garlic

  • 1

    16oz jar bottled chunky salsa

  • 4

    teaspoons lime juice

  • 2

    teaspoons ground cumin

  • ¼

    teaspoon crushed red pepper (optional)

  • cup plain yogurt (optional)

  • Fresh cilantro leaves

Directions

PLACE 1 can beans with liquid and broth in blender or food processor; cover. Blend until smooth. Coat large saucepan with nonstick cooking spray. Heat over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 4 to 5 minutes or until onion is tender. ADD blended bean mixture, remaining beans with liquid, salsa, lime juice, cumin and crushed red pepper. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 25 to 30 minutes. Serve topped with yogurt. Garnish with cilantro. NOTE: Substituting Vegetable Flavor broth for the chicken broth makes this tasty soup vegetarian.


Nutrition

Facebook Conversations