Too Easy Black Bean Soup

By Addie

"I got this recipe from Real Simple Magazine. I love it! You can use Vegetable Broth instead of Chicken Broth if you would like."

Ingredients

• 1 teaspoon olive oil
• 1 pint fresh salsa
• 16 ounces refried black beans
• 15 ounces black beans, drained
• 14 1/2 ounces low sodium chicken broth
• 1/2 cup sour cream (optional)
• 1/4 cup fresh cilantro, roughly chopped

Preparation

Step 1

Heat the oil in a saucepan or large pot over medium heat. Add the salsa and cook, stirring occasionally for 4 minutes. Add the refried beans, black beans, and broth and bring to a simmer. Cook until warmed through, about 5 minutes.

Ladle into bowls. Top with some remaining salsa dn the sour cream and cilantro, if using.

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REVIEWS:

So easy, so healthy, and so tasty. The perfect food for a convenient lunch or a weeknight meal.

MAN this was good. I had to stop myself from eating an entire serving while it was still on the stove. I did modify a little by adding some chopped green onions and fresh jalapenos, and used a dollop of greek yoghurt instead of sour cream. Yummy!

Made this late last night. It was awesome! I skipped the oil and first 2 steps. Just put everything in a pot and heated through. The sour cream and cilantro are what makes it. We'll be having this again and again!

As usual, I downsized this recipe for just my own lunch. I didn't have any refried beans on hand, and divided my can of black beans and smashed half of them to use as the refried. I also used Canned Basic Salsa as the salsa for the recipe. Overall, this is a quick and easy recipe for a very flavorful and filling soup.

Wonderfully quick, delicious, and easy. The seasoning comes from the type of salsa used, mild, med, or hot. Really a great short-cut to a hearty, healthy soup.