Sunday, March 9, 2008


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
  1. In a food processor, combine the beans, onion, cilantro, garlic, lime juice, broth, salsa and cumin until they're more or less smooth.
  2. Cook over medium heat for about 10 minutes, or until bubbly and heated through. Taste it and see if you need to add pepper.
  3. 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.
  4. 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!)

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