Black Bean Soup |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | ||||||||||||
| INGREDIENTS: | ||
| 1 tablespoon vegetable oil | 2/3 cup chopped onions | 1 tablespoon ground cumin |
| three 15-ounce cans black beans | one 15-ounce can chicken broth | 3 cups medium-chunky salsa |
| juice and zest of 1 lime | 1/4 cup chopped cilantro, optional | sour cream, optional |
| 1 | Heat the vegetable oil in a large saucepan. Add the onions and cumin and cook over medium heat until the onions are tender. |
| 2 | Puree 2 cans of beans with their liquid and the chicken broth in a blender. Add to the saucepan. |
| 3 | Stir in the remaining can of beans, the salsa, lime juice and zest, and cilantro, if using. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 30 minutes. Top each serving with a dollop of sour cream, if using. |