Difference between revisions of "Black Bean Soup and Salsa Verde"
RealRecipes (talk | contribs) m (moved Cookbook:Black Bean Soup and Salsa Verde to Black Bean Soup and Salsa Verde: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of the United States|American cuisine]] | [[Cuisine of Mexico|Mexican cuisine]] |
{{recipesummary|Soup recipes|4|30 minutes|2}} | {{recipesummary|Soup recipes|4|30 minutes|2}} | ||
==Ingredients== | ==Ingredients== | ||
| − | * 2 15.5-[[ | + | * 2 15.5-[[Ounce|ounce]] cans [[Black Bean|black beans]], drained |
| − | * 1½ [[ | + | * 1½ [[Cup|cups]] [[Low-sodium Cooking|low-sodium]] [[Chicken|chicken]] [[Broth|broth]] |
| − | * 1 cup [[ | + | * 1 cup [[Salsa Verde|salsa verde]] (vary amount for less or more spicy) |
| − | * ¼ cup packed [[ | + | * ¼ cup packed [[Cilantro|cilantro leaves]], plus extra sprigs for garnish (optional) |
| − | * 1 [[ | + | * 1 [[Teaspoon|teaspoon]] [[Cumin|ground cumin]] |
==Procedure== | ==Procedure== | ||
| − | # [[ | + | # [[Purée|Purée]] all ingredients in a [[Blender|blender]] until smooth. |
| − | # Pour into a large [[ | + | # Pour into a large [[Saucepan|saucepan]] or [[Dutch Oven|Dutch Oven]], and bring to a [[Simmering|simmer]]. |
# Simmer, partially covered and stirring frequently, to blend flavors, 5 or 7 minutes. | # Simmer, partially covered and stirring frequently, to blend flavors, 5 or 7 minutes. | ||
| − | # Serve, [[ | + | # Serve, [[Garnish|garnishing]] each portion with 1 [[Tablespoon|tablespoon]] of tortilla chips, 1 tablespoon of [[Sour Cream|sour cream]] and optional cilantro sprigs. |
==Tips, Notes, and Variations== | ==Tips, Notes, and Variations== | ||
Revision as of 17:24, 5 April 2012
| American cuisine | Mexican cuisine
| Black Bean Soup and Salsa Verde | |
|---|---|
| Category: | Soup recipes |
| Servings: | 4 |
| Time: | 30 minutes |
| Difficulty: |  |
Ingredients
- 2 15.5-ounce cans black beans, drained
- 1½ cups low-sodium chicken broth
- 1 cup salsa verde (vary amount for less or more spicy)
- ¼ cup packed cilantro leaves, plus extra sprigs for garnish (optional)
- 1 teaspoon ground cumin
Procedure
- Purée all ingredients in a blender until smooth.
- Pour into a large saucepan or Dutch Oven, and bring to a simmer.
- Simmer, partially covered and stirring frequently, to blend flavors, 5 or 7 minutes.
- Serve, garnishing each portion with 1 tablespoon of tortilla chips, 1 tablespoon of sour cream and optional cilantro sprigs.
Tips, Notes, and Variations
- Garnishes: ¼ cup crumbled tortilla chips and ¼ cup sour cream
