Beer makes batters better, meat more tender, and sauces more flavorful.
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.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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!