Black Bean Soup

Black Bean Soup
James Baigrie
Serves 4
preparation
10
minutes
cooking
30
minutes

Ingredients

1
cup
store-bought fresh tomato salsa, plus more for serving
2
15-ounce cans black beans, drained and rinsed
2
cups
chicken broth
1 to 2
tablespoons
dry sherry (optional)
1/4
cup
sour cream
1
lime, quartered (optional)

Directions

  1. Heat the salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes.
  2. Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer for 15 minutes.
  3. Cool slightly, then spoon half the soup into a food processor or blender and puree.
  4. Return the pureed soup to the saucepan and heat through. Stir in the sherry (if desired).
  5. Serve with the sour cream, additional salsa, and lime wedges (if desired).
Pilar Guzman
October 2003

Nutritional Information

  • Per Serving
  • Calories 151
  • Calcium 97 mg
  • Carbohydrate 28 g
  • Cholesterol 6 mg
  • Fat 3 g
  • Fiber 10 g
  • Iron 3 mg
  • Protein 9 mg
  • Sat Fat 2 g
  • Sodium 830 mg
What does this mean? See Nutrition 101.