Black Bean Soup

[Guest guest]

I was craving black bean soup, but my family recipe has spicy sausage in

it, and I didn’t want to figure out how to substitute for it. I did

some searching and found this recipe. I was VERY happy with how it

turned out. It was quick, easy, and delicious!

 

Black Bean Soup

 

2 cans (16 oz each) black beans, undrained

1 cup vegetable broth

cooking spray

1 small onion, peeled and chopped

3 – 4 cloves garlic, minced

1 jar (16 oz) chunky salsa

juice from ½ a lime

2 tsp ground cumin

½ tsp crushed red pepper (or more, to taste)

sour cream and fresh cilantro to garnish

 

 

In a food processor or blender, puree one can of beans and the vegetable

broth until smooth.

 

Spray a large saucepan with cooking spray and cook onion and garlic 4 –

5 minutes or until tender.

 

Add pureed bean mixture, remaining beans (including liquid), salsa, lime

juice, cumin, and crushed red pepper. Bring to a boil. Reduce heat to

low, and simmer, stirring occasionally for 25 – 30 minutes.

 

Serve garnished with a dollop of sour cream and fresh cilantro leaves.

 

Note: I like my soup thicker, with more texture, so I added a 3rd can

of beans, undrained, to bulk things up.

 

 

 

 

 

 

 

 

 

 

 

 

--

Sherri

 

" Live out of your imagination, not your history. " - Stephen R. Covey