Black Bean Soup
- 2 cans (16 oz ea) black beans, undrained
- 1 cup reduced-sodium chicken broth (I use vegetable broth with a dash or two of poultry seasoning)
- 1 small onion, peeled and chopped
- 1 teaspoon bottled minced garlic (or a few cloves freshly chopped, my personal favorite)
- 1 jar (16 oz) Ortega salsa – Thick & Chunky (I use mild & I only use about 1/2 the jar)
- 4 teaspoons lime juice
- 2 teaspoons ground cumin
- 1/4 teaspoon crushed read pepper (optional)
Place one can of the undrained beans, the broth and the salsa* in a blender or food processor; cover. Blend until smooth. Coat large saucepan with nonstick cooking spray. (I use good ol’ E.V.O.O.) Heat over medium-high heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender.
Add blended bean mixture, remaining undrained beans, lime juice, cumin, & crushed red pepper. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 25 to 30 minutes.
Serve topped with plain yogurt or sour cream (our preference). Garnish with cilantro if desired. I always serve this soup with a side of cheese quesadillas!
*I blend the salsa as a matter of personal taste. If you want to keep it chunky, add the salsa in when you add the bean mixture and other ingredients to the sauteed onions and garlic.