Friday, February 6, 2009

Black Bean Soup

Jonn, a local friend and chef, made black bean soup last night and peaked my interest. Low and behold, I have a simple black bean soup recipe. I think I will make this for dinner tonight as it is perfect for a cold winters night. It is light and heart healthy as well! For vegetarians, vegetable stock can be used in place of chicken any time!

1 cup fresh salsa (we are fans of the local Sisters Salsa)
2 15-ounce cans black beans
2 cups chicken broth
sour cream (a dollop per serving)
Juice of one lime


  • In a large saucepan over medium heat, heat the salsa stirring frequently.
  • Stir in the beans and the broth and heat until just about boiling.
  • Reduce heat to low, cover and simmer for 15 minutes.
  • Cool slightly and then blend with an immersion blender (or in various batches in a blender)
  • Return soup to pan if necessary and heat through.
  • Serve with a dollop of sour cream and a squeeze of lime over the top.
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