Black Bean Soup (Altered from Kraft Foods) |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe is very quick and oh so easy. I found it on the Kraft Foods site and changed it to be vegetarian. It freezes well. I take it to work frozen and it is thawed out by lunch. Really tasty. I use an immersion blender to make it smooth. Ingredients:
1 medium onion, chopped |
4 garlic cloves, minced |
1 tablespoon ground cumin |
1/4 teaspoon crushed red pepper flakes |
2 tablespoons oil |
3 (15 ounce) cans black beans, undrained |
1 (15 ounce) can vegetable broth |
1 (16 ounce) jar thick and chunky salsa |
2 tablespoons lime juice |
Directions:
1. Cook onion, garlic, cumin and pepper flakes in oil in a large pot on medium heat for 3 minutes or until onion is tender; remove from heat.
2. Place 2 of the cans of beans with liquid in batches with broth in blender; cover. Blend until pureed. Stir into pot with onion mixture. Stir in remaining beans, salsa and lime juice.
3. Heat the mixture to a boil. Reduce heat to low. Simmer 30 minutes. Ladle 1 cup soup into each bowl; top with dollop of yogurt or cheese. Serve with crackers.
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