Judy’s Black Bean Soup

Serves 6

1 tablespoon vegetable oil

2/3 cup chopped onions

1 tablespoon ground cumin

3 (15 ounce) can black beans, un-drained, divided

1 (15 ounce) can lower-sodium chicken broth

3 cups medium chunky salsa juice and zest of 1 lime

¼ cup chopped cilantro, optional

Sour cream, optional

1. Heat vegetable oil in a large saucepan, add onions, and cumin

and cook over medium heat until the onions are tender.

2. Puree 2 cans of beans with their liquid and chicken broth in a blender;

add to saucepan.

3. Stir in remaining can of beans, salsa, lime juice and zest, and cilantro,

if using. Bring to a boil. Reduce heat to low and simmer 30 minutes.

Top each serving with a dollop of sour cream and additional cilantro, if desired.


No picture of the soup sorry about that!!!