Another regular from our winter soup kitchen. It’s very easy and tasty, great for a quick weeknight meal. Puréed black beans, salsa, and cilantro give this soup a great consistency and flavor. It’s delicious served with tortilla chips and a queso dip.
BLACK BEAN SOUP
Adapted from a recipe from my friend Nancy DeJesus.
6 quart pot
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon ground cumin
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
3 cans (16 ounces each) black beans , undrained
1 can (14-1/2 ounces) reduced sodium chicken broth or vegetable broth
1 jar (16 ounces/454 g) salsa
2 tablespoons fresh lime juice
1/2 bunch of cilantro, coarsely chopped (with stems, ends trimmed)
plain sour cream
1. Cook onion, garlic, cumin and pepper flakes in oil in 4-quart saucepot over medium heat for 3 minutes or until onion is tender. Remove from heat.
2. Place 1 can beans (with liquid) in blender, add 1/2 the broth. Cover, and blend until puréed. Stir into saucepot. Repeat with one more can of beans and broth. Stir in remaining can of beans (whole), salsa, and lime juice.
3. Heat mixture to boil. Reduce heat to low and stir in chopped cilantro. Simmer 30 minutes.
4. Ladle soup into each bowl; top with dollop of sour cream. Garnish with broken tortilla chips and snipped cilantro.