Difference between revisions of "Black Bean Soup and Salsa Verde"
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{{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== | ||
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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 | ||
| − | [[Category: | + | |
| − | [[Category: | + | [[Category:Southwestern American cuisines]] |
| − | [[Category:Mexican | + | [[Category:American cuisine]] |
| − | [[Category:Camping | + | [[Category:Mexican cuisine]] |
| − | [[Category:Soup | + | [[Category:Camping Recipes]] |
| − | [[Category:Bean | + | [[Category:Soup Recipes]] |
| + | [[Category:Bean Recipes]] | ||
Latest revision as of 14:43, 10 July 2012
| 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
