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
I cook once a week for a woman who I've been told is very finiky. When I made this soup it has been requested over and over again. I love it for being soo easy. Thanks for this site so I can find other great recipes.
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