This soup is fantastic!
Black Bean Soup
(makes enough for 4)
- 2-15 oz. cans of reduced sodium black beans, drained and rinsed
- 1 1/2 cups reduced sodium vegetable broth
- 1 cup chunky salsa
- 3 teaspoons ground cumin
- 4 green onions, thinly sliced
- 1 small red onion, roughly chopped
- 1/2 bunch cilantro
- 3 cloves of garlic
- 2 tablespoons lime juice
- sour cream
- freshly ground black pepper to taste
- In a food processor, combine the beans, onion, cilantro, garlic, lime juice, broth, salsa and cumin until they're more or less smooth.
- Cook over medium heat for about 10 minutes, or until bubbly and heated through. Taste it and see if you need to add pepper.
- Serve with a sprinkling of green onions and a tablespoon or so of sour cream on top. A large slice of baguette on the side is great for dipping.
- NOTE: I know a lot of people balk at low-sodium ingredients, but in this case reduced sodium ingredients are important. Many jarred salsas are loaded with sodium to begin with. When you combine full-sodium broth, beans and salsa the taste is far too salty (and bad for you).
I already posted the quesadilla recipe in January, and the wine is Espiral Vinho Verde from Trader Joe's.
(Side note: What is up with this camera time-stamping everything?! I made these last night, not three days before Christmas!)