Friday, August 6, 2010

Black Bean Soup

This is a family favorite that needed no adaptation. It's super easy, requiring very little prep. I use a little less salsa (so it isn't too spicy for the kids) and served it alongside corn tortilla quesadillas.


1 cup tomato salsa
2 (15 ½ ounce) cans black beans, drained and rinsed
2 cups chicken broth (gluten-free)
1 teaspoon lime juice (optional)
2 tablespoons chopped fresh cilantro
Sour cream (optional)

  1. Heat the salsa in a large saucepan over medium heat, stirring often, for about 5 minutes.
  2. Stir in the beans and broth. Bring the mixture to a boil, then lower the heat and simmer the soup, covered, for 15 minutes.
  3. Let the soup cool slightly, then ladle half of it into a food processor or blender and puree it. Return the pureed soup to the pot. 
  4. Stir in the lime juice and chopped cilantro and heat the mixture through. Serve the soup warm, topped with a dollop of sour cream, if desired. Makes 4 servings.

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