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Title: Black Bean Soup I Post by: Rhea Thomas on July 04, 2009, 05:17:41 AM Black Bean Soup I
Black bean soup seasoned with spicy salsa, cumin and lime is the perfect meal in a bowl on chilly winter evenings. Served with a dollop of plain yogurt and a side of steaming tortillas this soup hits the spot. 2 (16-ounce) cans black beans, undrained 1 cup reduced-sodium chicken broth 1 small onion, chopped 1 teaspoon minced garlic 1 (16-ounce) jar ORTEGA Salsa - Thick & Chunky 4 teaspoons lime juice 2 teaspoons ground cumin 1/4 teaspoon crushed red pepper (optional) 1/3 cup plain yogurt (optional) 12 fresh cilantro leaves 1. PLACE half of beans with liquid and broth in blender or food processor; cover. Blend until smooth. Coat large saucepan with nonstick cooking spray. Heat over medium-high heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender. 2. ADD blended bean mixture, remaining beans and liquid, salsa, lime juice, cumin and crushed red pepper. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 25 to 30 minutes. Serve topped with yogurt. Garnish with cilantro. Makes 4 servings. |