tuesday taste: black bean soup

I love warm soup belly in the winter. I have a few go-to recipes that I whip out quite often in these chilly Midwestern winter months. One of my all-time favorites is black bean soup. I started with this version of the recipe and modified it to omit the (icky) tomatoes. It has so few ingredients but such great flavor. And, you could easily throw in your own additions - maybe corn, tomatoes (if you actually like them!), rice, etc. My mouth is watering looking at these photos. Mmm. Enjoy!

Black Bean Soup1 cup salsa verde2 15-oz cans black beans, drained and rinsed2 cups chicken broth½ cup onion (white or red)2 tsp cuminhandful of cilantrosalt and pepper to tastesour cream and lime wedges for serving

1. Heat the salsa in a large saucepan over medium heat, stirring often, for about five minutes. Stir in the broth and beans and heat to boiling. Add onions, cumin, salt and pepper, then reduce to low and simmer for 15 min.
2. Cool slightly, then spoon about half the beans into a food processor. Add cilantro and puree til smooth. Return mixture to saucepan and heat through.
3. Serve into bowls and top with a dollop of sour cream and a lime wedge. You may also add some chopped avocado to the top - extra deliciousness. Makes about 4 servings.

YUM!

soup photo via cooking lightother photos by author