Thursday, April 15, 2010

Kelly's Black Bean Soup

1 onion, diced
1 TBSP olive oil
1 15 oz can of black beans, drained and rinsed
2 cups of chicken broth [I use Swanson organic]
1 cup of your home made salsa [see recipe below] or store bought
juice of 1 lime
salt to taste
scallions, chopped finely


mexican shredded cheese or any cheese of your choice
sour cream

saute your onion in olive oil until translucent. Add black beans, chicken broth, and salsa and bring to a boil. Simmer for about 10 minutes. I usually take a potato masher at this point and carefully mash up my beans a bit in the pot to give it a creamy texture.

Add lime juice and salt to taste. Dish up and top with scallions.

At this point, you have a nice, healthful black bean soup. [omit the olive oil and it is basically fat free].

If you care to make it not-fat-free-but-awesomely-delicious - stir in some sour cream and top with shredded cheese.

This also makes an amazing bean dip for chips if you cut the chicken broth in half [only use one cup] and then mash it well after it simmers - totally yummy!

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