Black Bean Soup

Easiest version:

3 C cooked black beans, partially mashed                
 ¾ jar prepared salsa           
2 cups chicken broth           
 1 T chili powder

Place all ingredients in a medium saucepan. Place over high heat. Bring to a boil. Reduce to heat and simmer for 30-40 minutes to thicken. Ladle into bowls and serve with garnishes and tortilla chips.

Garnishes: Cheddar cheese, shredded / Sour cream / Green onions, minced / Black olives / Avocado, diced / Fresh cilantro/ Tortilla chips

ANOTHER BLACK BEAN SOUP:     

¾ C chopped green pepper     

¾ C chopped onion     

¾ C chopped carrots    Cook  5 min.

Add:  14 ½ oz. Can chicken broth    

  

1 ½ C water    

4 C cooked black beans

2 T snipped fresh cilantro or parsley     

1 T lemon juice or lime juice     

1 t dried oregano     

½ t thyme    

1 dash crushed red pepper        

1/8 t black pepper

Stir in.    Place ½ of soup in blender (or mash in soup pot with potato masher). Blend til nearly smooth. Repeat with remaining half. Bring to boiling; reduce heat. Simmer 10 minutes, covered. Top each serving with a dollop of sour cream.

 

We usually make a combo of these 2 soups.  The more garnishes available, the better.