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Black Bean Soup

James Baigrie
Serves 4 Hands-On Time: 10m Total Time: 30m

Ingredients

  • 1 cup jarred fresh tomato salsa (plus extra for garnish)
  • 2 15-ounce cans black beans, drained and rinsed
  • 2 cups chicken broth
  • sour cream (1 dollop per serving)
  • lime (optional)
  • dry sherry (optional)

Directions

  1. Heat the salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes. Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer 15 minutes. 
  2. Cool slightly, then spoon half the soup into a food processor or blender and puree. Return the pureed soup to the saucepan and heat through.
  3. Serve with sour cream, additional salsa, and a squeeze of lime (if using). Or stir 1 to 2 tablespoons dry sherry into each serving.
By Pilar Guzman,  November 2003
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Quick Tip

Beans made from scratch have better flavor, but the cooking can take hours. Canned beans are a solid alternative, if you rinse and drain them well.

Nutritional Information

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

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