Difference between revisions of "Black Bean Soup and Salsa Verde"
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* Garnishes: ¼ cup crumbled tortilla chips and ¼ cup sour cream | * Garnishes: ¼ cup crumbled tortilla chips and ¼ cup sour cream | ||
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[[Category:Southwestern recipes]] | [[Category:Southwestern recipes]] | ||
[[Category:Mexican recipes]] | [[Category:Mexican recipes]] | ||
Revision as of 13:59, 6 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
