Simple Black Bean Soup

By á-6416

Ingredients

• 1 Tablespoon olive oil
• 1.25 cups diced onion
• 2 teaspoons minced garlic
• 1 Tablespoon chili powder
• 1 teaspoon cumin
• 4 cups cooked black beans (or substitute canned, drain and rinse)
• 3 cups homemade chicken broth (sub vegetable broth for vegetarian/vegan)
• 0.5 cups salsa
• salt and pepper to taste
• 1 Tablespoon lime juice

Preparation

Step 1

In a large pot, heat oil over medium heat. Add onions and cook 5-7 minutes until softened and just beginning to brown. Add garlic, chili powder, and cumin and cook another minute or two until fragrant. Add beans, broth, salsa, salt, and pepper and bring to a boil. Reduce heat and simmer 10-15 minutes. Remove from heat and stir in lime juice. Place half of the soup in a food processor or blender and process until smooth. Stir back into the soup. (You could alternately use a stick blender.)
Freezer Directions:

Cook as directed above. Cool soup, place in gallon freezer bags, label, and lay flat to freeze. TO SERVE: Thaw and reheat over stovetop or in the microwave. Garnish as desired (see suggestions above.)