Black Bean Soup

LMillerRN's Note:

A fiesta of flavors serve with tortilla chips or corn bread for a filling meal.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 (16 ounce) cans black beans , undrained, divided
• 1 cup reduced-sodium chicken broth
• nonstick cooking spray
• 1 small onion , chopped
• 1 teaspoon bottled minced garlic
• 1 (16 ounce) jar chunky salsa
• 4 teaspoons lime juice
• 2 teaspoons ground cumin
• ¼ teaspoon crushed red pepper flakes (optional)
• 1⁄3; cup plain yogurt (optional)
• fresh cilantro leaves

Directions:

1. PLACE 1 can of beans with liquid and broth in blender or food processor; cover. Blend until smooth. Coat large saucepan with cooking spray. Heat over medium-high heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender.
2. ADD blended bean mixture, remaining beans and 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.

Reviews

[Chef Cindy Rose]

I loved this soup! I had pinto beans that I had cooked earlier in the week, so I used those. I also added about 1/2 c corn to the mixture. I will make this often as it is economical and very satisfying. Thanks for sharing.

[carole in orlando]

My husband loved the soup! I added a pinch of sugar to combat the tomato acid, but followed it to a T from there. I made cornbread, but my own personal preference would be Cuban bread to dip in the soup. Easy to make and easy on the waistline. Thanks, Carole in Orlando

[Chef #345180]

This recipe was so simple and fast, but most importantly, it was delicious! Love it! I used a can of diced tomatoes with chiles in place of the salsa. I also added a little salt as my pot was a little bland. Will definitely make again and again!