Black Bean Soup
|
- 2 cans (16 oz ea) black beans, undrained
- 1 cup reduced-sodium chicken broth
- 1 small onion, peeled and chopped
- 1 teaspoon bottled minced garlic
- 1 jar (16 oz.) Ortega Salsa - Thick & Chunky (Medium)
- 4 teaspoons lime juice
- 2 teaspoons ground cumin
- 1/4 teaspoon crushed red pepper (optional)
- 1/3 cup plain yogurt (optional)
- 12 fresh cilantro leaves
|
|
|
|
- Place half of beans with liquid and broth in blender
or food processor; cover. Blend until smooth. Coat large
saucepan with nonstick cooking spray. 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 beans and liquid,
salsa, lime juice, cumin and crushed red pepper. Bring to
a boil. Reduce heat to low; cover. Cook, stirring occasionally,
for 25 to 30 minutes. Serve topped with yogurt. Garnish
with cilantro.
Makes 4 servings
Ortega.com
|
|
Black bean
soupe recipes and more. Looking for holiday cooking recipes?
We have pulled all of our best christmas recipes into one
place. Make Xmas extra special with these recipe ideas and
more.
|
|
