Friday, October 26, 2007

Black Bean Soup
1 cup salsa
2 15-ounce cans black beans, drained and rinsed
2 cups chicken broth
1 lime
Sour cream

Heat salsa in a large saucepan over medium heat, stirring frequently, for about five minutes. Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer ~ 15 minutes. Cool slightly, then spoon1/2 of the soup into a food processor or blender and puree. Combine and serve with lime juice and sour cream.

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