Wednesday, November 7, 2007

Black Bean Soup

From Real Simple

Makes 4 servings


1 teaspoon olive oil
2 cups fresh salsa
2 15-ounce cans black beans, drained and rinsed
2 cups chicken or vegetable broth
1 16-ounce can refried black beans
1/2 cup sour cream (optional)
1/4 cup fresh cilantro, roughly chopped (optional)


Heat the oil in a saucepan or large pot over medium heat. Add the salsa and cook, stirring occasionally, for 4 minutes. Add the refried beans, black beans, and broth and bring to a simmer. Cook until warmed through, about 5 minutes. Ladle into bowls. Top with some of the remaining salsa and the sour cream and cilantro (if using).


1 comment:

  1. Cute blog! I love the black and pink - and your header is incredible! I wish I knew how to do something so snazzy!

    And thanks for the link. AND ... that soups look fabulous! Tasty and healthy - yum.