This is the time of year when hearty soups warm me up on cold winter days. This recipe is very filling and is vegetarian. This is also a great recipe for low carb diets. The spice from the salsa, cumin and onion add a nice depth of flavor to this soup. A dash of hot sauce is also pretty tasty in this soup. Add a crisp green salad and you have a healthy and very filling dinner. If you want to indulge a bit, this is great with a little side of tortilla chips for dipping in your soup or a great accompaniment to quesadillas. The cold rainy weather has kept me indoors and making lots of delicious soups:-) The great part about this recipe is that it is super healthy and quick to make.
A little freshly chopped scallions and a swirl of sour cream are the perfect complement to this flavorful soup.
2 15 ounce cans black beans
1 1/2 cups vegetable broth
1 cup chunky salsa
1/2 cup chopped onion
1 teaspoon cumin
1 teaspoon seasoning salt
2 tablespoons fresh lime juice
1 garlic clove
1/2 cup chopped green onion (scallions)
Saute the onion and garlic in a tablespoon of olive oil until translucent. Add all ingredients except 1/2 cup black beans, green onion and chives to a blender or food processor. Blend until smooth. Remove from blender and put mixture into a pot with the reserved whole black beans. Heat on medium heat until soup starts to boil lightly and then reduce to a low simmer until soup is heated through and hot. Ladle soup into bowls and top with a dollop of sour cream and green onions.