Obviously black bean soup doesn't photograph well but this was so good! Lots of flavor and it was really pretty easy too.
1 medium red onion, chopped
4 cloves garlic, minced
1 tablespoon cumin
2 tablespoons oil
3 cans (16 oz.) black beans, undrained
1 can (14.5 oz) chicken broth (could easily use veggie broth to make this a truly vegetarian recipe)
1 jar (16 oz) chunky salsa
1/2 cup sour cream
Cook and stir onion, garlic and cumin in oil over medium heat in a large saucepan for 3 minutes. Place one can of undrained beans and half of the broth in a blender or food processor and cover. Blend until pureed. Add to ingredients in saucepan. Add remaining beans, broth and salsa to saucepan; mix well. Bring to a boil on medium-high heat. Reduce heat to low; simmer 15 minutes, stirring occasionally. Served topped with a dollop of sour cream.
1 medium red onion, chopped
4 cloves garlic, minced
1 tablespoon cumin
2 tablespoons oil
3 cans (16 oz.) black beans, undrained
1 can (14.5 oz) chicken broth (could easily use veggie broth to make this a truly vegetarian recipe)
1 jar (16 oz) chunky salsa
1/2 cup sour cream
Cook and stir onion, garlic and cumin in oil over medium heat in a large saucepan for 3 minutes. Place one can of undrained beans and half of the broth in a blender or food processor and cover. Blend until pureed. Add to ingredients in saucepan. Add remaining beans, broth and salsa to saucepan; mix well. Bring to a boil on medium-high heat. Reduce heat to low; simmer 15 minutes, stirring occasionally. Served topped with a dollop of sour cream.
Source kraftfoods.com
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