Difference between revisions of "Black Bean Soup and Salsa Verde"
RealRecipes (talk | contribs) m (Text replace - "Category:Inexpensive recipes" to "") |
RealRecipes (talk | contribs) m (Text replace - "{{recipe}}" to "") |
||
| Line 1: | Line 1: | ||
| − | + | | [[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}} | ||
Revision as of 15:53, 11 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
