Black Bean Soup
- 1 tablespoon vegetable oil
- 2⁄3 cup chopped onions
- 1 tablespoon ground cumin
- Three 15- ounce cans black beans
- One 15- ounce can chicken broth
- 3 cups medium- chunky salsa
- Juice and zest of 1 lime
- 1⁄4 cup chopped cilantro, optional
- Sour cream, optional
Instructions:
When I came across this recipe, it sounded interesting, so I tried it.
- Heat the vegetable oil in a large saucepan. Add the onions and cumin and cook over medium heat until the onions are tender.
- Puree 2 cans of beans with their liquid and the chicken broth in a blender. Add to the saucepan.
- Stir in the remaining can of beans, the salsa, lime juice and zest, and cilantro, if using. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 30 minutes. Top each serving with a dollop of sour cream, if using.