A quick and easy black bean soup made with pantry staples, salsa, cumin and fresh lime juice. It comes together in about 30 minutes and can be served chunky or partially puréed for a thicker, creamier texture.
Servings: About 4
Prep Time: 10 minutes
Cook Time: About 25 minutes
Ingredients:
- 1 medium yellow onion, peeled and chopped (about 1½ cups)
- 1 clove garlic, crushed
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- 2 (15-ounce) cans black beans, undrained
- 1 cup chunky salsa
- 2 tablespoons fresh lime juice (about 1 lime)
- Plain yogurt or sour cream, for serving, optional
Instructions:
- Heat the olive oil in a medium saucepan over medium heat.
- Add the onion and sauté until soft and translucent, about 5 minutes.
- Add the cumin and garlic and cook for another 1 minute, stirring frequently.
- Add the black beans along with their liquid, salsa and lime juice. Stir to combine.
- Bring the soup to a gentle simmer.
- Cover and simmer for 20 minutes, stirring occasionally.
- Taste and adjust the seasoning as needed.
- Ladle into bowls and top with a dollop of plain yogurt or sour cream, if desired.
Tip: For a creamier soup while still retaining some whole beans, purée one can of the black beans with its liquid before adding it to the pot. For a double batch, purée two cans.
Make Ahead: This soup is even better the next day and freezes well. It can also be simmered longer until very thick and used as a black bean dip or burrito filling.
Note: Canned black beans and prepared salsa can contain considerable sodium. For a lower-sodium version, use no-salt-added beans. Alternatively, drain and rinse the beans and replace their liquid with low-sodium vegetable or chicken broth.
Source: Trader Joe’s