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Sunday, November 29, 2009

Black Bean Soup

2 (15 ounce) cans black beans, undrained
1 (16 ounce) can reduced sodium chicken broth
1/2 cup salsa
1 TBSP chili powder
shredded cheese (optional)
sour cream (optional)
chopped onion (optional)
cilantro (optional)

Mash one can of beans with potato/bean masher or food processor. Pour both cans of beans into saucepan. Add chicken broth, salsa, and chili powder. Bring to a boil. If desired, top with shredded cheese, sour cream, onion, and cilantro.

**This was a new recipe for us and we tweaked it a bit. It seemed really liquid-y, and I like black bean soup thicker, so we added another can of beans but drained that one. We also added chopped onion to the mixture as it was boiling for more flavor. And, it needed a little bit of salt. Otherwise, it was very tasty! Served with cornbread muffins.**

1 comment:

underarm wetness said...

great recipie, i made the soup 2 days ago and was great , thx for your great articles