Tuesday, May 17, 2016

Black Bean Soup

Ingredients for 4 servings

¼ teaspoon salt
½ cup prepared salsa
1 small onion, chopped
1 tablespoon canola oil
1 tablespoon chili powder
1 tablespoon lime juice
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro (optional)
2 15-ounce cans black beans, rinsed
3 cups water
4 tablespoons reduced-fat sour cream (optional)


Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.

Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Serve garnished with sour cream and cilantro, if desired.

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