Wednesday, January 27, 2010

Instant Black Bean Soup

By Michael Larson  

Prep time: 5 minutes  
Cooking time: 17 minutes
Serves: 4 - 5
Easy to make in a larger quantity 

2  (15 ounce) cans black beans, undrained 
1/2 cup salsa - mild 
1 Tablespoon chili powder
1 teaspoon black pepper (optional)
1 16 ounce can chicken broth  

(use the following to add garnish after served in bowls)
1/2 cup shredded sharp cheddar cheese
5 tablespoons sour cream, optional
5 tablespoons minced green onions, optional, but adds a lot  
1 lime sliced

1.  Place beans (do not drain liquid) in a medium saucepan.  Partially mash beans with a potato masher.  Place over high heat; stir in salsa, chili powder, and broth.  Bring to a low boil.  Then reduce heat.  
2.  Ladle soup into bowls.  Top with cheese, sour cream, green onions, and slice of lime.  

This soup is excellent!  The cheese and sour cream are fine if you just use a teaspoon or so.  Diced cilantro is  also great as a garnish.  Enjoy!   Serve with tortilla chips if you would like!    

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