February 17, 2011

Black Bean and Salsa Soup

This is one of the best and absolutely the EASIEST soup I have attempted. Even a novice, like myself couldn't mess this one up!  The only thing easier would be opening a can of Campbell’s… but not close to as yummy.  The husband and I have always been big fans of Panera’s black bean soup, and this one actually comes pretty close!  I vow to keep a couple cans of black beans on hand at all times, so that I can throw this one together when I am tight on time.

Black Bean and Salsa Soup
Serves 4

What You Need:

2 cans black beans (15 oz.), drained and rinsed
1 1/2 cups vegetable broth
1 cup salsa
1 teaspoon ground cumin
Sour Cream, Shredded Cheese, Chives/Green Onions to garnish as you prefer

What You Do:

1.    In an electric food processor or blender, combine beans, broth, salsa, and cumin.
2.    Blend until fairly smooth.
3.    Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
4.    Garnish and serve.

What I Learned:

1.    Dinner doesn’t have to be complicated to be impressively good!
2.    This recipe is perfect for doubling (even tripling if you blend in batches).  Next time, I will definitely make enough so that there some left to heat up for lunch the next day.

The Verdict: This one will surely become a repeat offender in my kitchen!

Recipe from allrecipes.



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