Black Bean Soup

By LittleValley

Pantry items, easy to make!

Ingredients

• 1 cup salsa
• 30 oz canned black beans, drained and rinsed
• 2 cups chicken broth
• sour cream (1 dollop per serving)
• lime (optional)
• dry sherry (optional)

Preparation

Step 1

Heat the salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes. Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer 15 minutes.
Cool slightly, then spoon half the soup into a food processor or blender and puree. Return the pureed soup to the saucepan and heat through.
Serve with sour cream, additional salsa, and a squeeze of lime (if using). Or stir 1 to 2 tablespoons dry sherry into each serving.