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Sunday, August 29, 2010

Short Cut version Black Bean Soup

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)

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. 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. Serve with sour cream, additional salsa, and a squeeze of lime (if using). Or stir 1 to 2 tablespoons dry sherry into each serving.

Source: Real

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