Our Favorite Black Bean Soup

PhotobucketI came across this recipe on meals.com a little over six years ago. DB and I enjoy it, the kids like it and with JBelle’s continuing vegetarianism, it fits our menu choices.

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)

Directions

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.

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Pair the soup with cheese quesadillas & your favorite beer and you've got a tonguegasmic meal!

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3 Comments

Filed under by Malia, life as a domestic goddess

3 responses to “Our Favorite Black Bean Soup

  1. Yummy Yummy!!!

    Loooove black beans and I am funky about soups, but this is definitely one you that I will be trying!! Woo Hoo!!!

    Thank ya love! XO

  2. We love black beans, but have only a few recipes. This one sounds so delicious, I’m trying it out for sure!

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