Sunday, January 27, 2008

Black Bean Soup.

Delicious. Fast. Easy.

Black Bean Soup

1 cup salsa (fresca is best, but any type will do) plus more for garnish
2 15 oz. cans black beans, drained and rinsed
2 cups chicken broth

sour cream, for garnish
lime, for garnish

Heat salsa in large saucepan over medium heat, stirring frequently for about 5 minutes. Stir in beans and broth; heat to boiling. Reduce heat to low. Cover and simmer for 15 minutes.
Cool slightly and spoon half of soup into blender or food processor to puree.

Serve with sour cream and salsa. Also good with shredded chicken, tortilla strips, avocado, tomatoes, and cheese.

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