Soup-ey Sunday is Soup-er Fun and here's one that's Soup-er Easy! Last week we made the South Beach Diet's version of Black Bean Soup. I was a little nervous because I had to admit to Joshua that yet again, this was going to be another "vegetarian" soup. I had made it before and he scoffed at it and wanted nothing to do with it. However, this time he was surprisingly optimistic about it, so I went with it. Good thing, too, because HE LOVED IT and SO DID I! It's a very filling, very healthy, very yummy chilly day kind of soup. It's a little spicy, but not bad at all...I'd go for more spice if my hubby's spicy food tolerance was a bit higher!
Anyway, here's the recipe! We tripled it and wished we had made more (we like to take it to lunch throughout the week). Also, I pureed the beans beforehand (the recipe says after you cook it for a while) and it worked fine...it just takes out an extra step towards the end.
1/2 cup fresh tomato salsa (plus extra for garnish)
1 (15.5-ounce) cans black beans, drained and rinsed
1/2 can fat-free chicken broth2 tablespoons fat-free sour cream (optional)
2 teaspoons fresh cilantro
Heat the salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes. Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer 15 minutes. Cool slightly, then spoon half the soup into a food processor or blender and puree. Be very careful pureeing hot liquids. Return the pureed soup to the saucepan and heat through. Serve with 1 tablespoon of sour cream per person, cilantro, and additional salsa.