Black bean soup seasoned with spicy salsa, cumin and lime is perfect on chilly winter evenings. Served with a dollop of plain yogurt and a side of steaming tortillas this soup hits the spot.
- 2 cans (16 ounces each) black beans, undrained, divided
- 1 cup water
- 3/4 teaspoon MAGGI Instant Chicken Flavor Bouillon
- Nonstick cooking spray
- 1 small onion, chopped
- 1 teaspoon bottled minced garlic
- 1 cup bottled chunky salsa
- 1 tablespoon lime juice
- 2 teaspoons ground cumin
- 1/4 teaspoon crushed red pepper (optional)
- 1/3 cup plain yogurt (optional)
- Fresh cilantro leaves
PLACE 1 can beans with liquid, water and bouillon in blender or food processor; cover. Blend until smooth. Coat large saucepan with nonstick cooking spray. Heat over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 4 to 5 minutes or until onion is tender.
ADD blended bean mixture, remaining beans with liquid, salsa, lime juice, cumin and crushed red pepper. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 25 to 30 minutes. Serve topped with yogurt. Garnish with cilantro.
NOTE: Substituting 1 MAGGI Vegetarian Vegetable Flavor Bouillon Cube for the chicken bouillon makes this tasty soup vegetarian.
Review This Recipe
My family would have liked this better if there were some whole beans in it. Next time I will only blend 2 cans of the beans as someone else suggested. As it was, they prefered eating it over rice. The flavor was excellent though.
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