Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Black Bean Soup With Salsa
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- #12813
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
2 comments
ingredients
3 cans (15 ounce size) black beans, undrained
1 1/2 cup chicken broth
1 tablespoon vegetable oil
1 small onion, chopped
4 cloves garlic, finely chopped
2 1/2 cups thick and chunky salsa
2 tablespoons lime juice
1 tablespoon cumin
1/2 teaspoon crushed red pepper (more if desired)
1/2 cup plain yogurt
directions
Place beans with liquid and chicken broth in blender or food processor; cover. Blend until smooth (may be done in batches if necessary).
Heat vegetable oil in large saucepan over medium-high heat. Add onion and garlic; cook for 1 to 2 minutes or until onion is tender.
Add bean mixture, salsa, lime juice, cumin and red pepper. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 25 to 30 minutes. Serve topped with dollop of yogurt.
added by
speninv
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
I used this recipe because it didn't call for a crockpot, a hand mixer or a trip to the grocery store! It was very easy! I used only 1 tsp., instead of the 1 TBS of chili pwdr. because I was using a spicey salsa. I also threw in a handful of frozen corn. It was very good! Even better the next day for leftovers! Thank You!
This is a great and easy receipe. I made it with vegetable broth and sometimes I leave the beans and salsa whole. It tastes great with cornbread!
February 13, 2007
This was delicious, cheap, healthy, and easy to make!!! I give it 2 thumbs up!!!
February 10, 2006
I would like to know how many calories are in one serving of this soup - it is delicious!