Black Bean Soup
By á-164749
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.
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
- 1/4 teaspoon crushed red pepper (optional)
- 1/3 cup plain yogurt (optional)
- Fresh cilantro leaves
Details
Preparation
Step 1
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.
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