Creamy Black Bean Soup
Prep: 5 minutes Cook: 10 minutes
Here is another recipe that I get requests for all the time. It is so quick to put together, yet it tastes like you've been cooking it all day. The spiciness of the soup can easily be adjusted by the type of salsa that you choose to blend with the beans; mild, medium or hot.
- 3-15 ounce cans black beans, drained and rinsed
- 1 3/4 cups vegetable broth
- 1 cup fresh salsa
- 1/4 tsp oregano
- 1/4 tsp chili powder
- 1/8 tsp chipotle chili powder
- several dashes hot sauce
Reserve 1 cup of the beans in a separate bowl, place the remaining beans, the vegetable broth and the salsa in a blender jar. Process until fairly smooth, then pour into a saucepan. Mash the reserved beans slightly with a fork or bean/potato masher. Add to the saucepan with the remaining ingredients. Cook over medium heat for 10 minutes to blend flavors. Adjust seasoning to taste before serving.
Hints: This is great to make ahead of time and then heat just before serving. Make a double batch so you can enjoy a quick bowl of soup when you are hungry.