Food Fashion and Flow: Black Bean Soup   

Monday, December 3, 2012

Black Bean Soup

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
sour cream 
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.

Bon Appetit!


Anonymous said...

Your black bean soup looks delicious!

victory said...

Saturday is usually my meatless day. I plan to try this recipe this weekend. Thanks for sharing!

CEO(angie stone) said...

Oh Yum!

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