Friday, March 4, 2011

Salsa Bean Soup

Salsa Bean Soup. My whole family (including two young kids) ate this soup. This is just short of a miracle!
Recipe from Cooking Light.
To streamline your preparation, chop the cilantro and grate the cheese while the soup cooks. You can vary the heat with your choice of salsa. Serve with baked tortilla chips.
Yield: 4 servings (serving size: 1 1/4 cups soup and 2 tablespoons cheese)

Ingredients

  • 1  teaspoon  vegetable oil
  • 1  tablespoon  bottled minced garlic
  • 2  cups  water
  • 1/2  teaspoon  chipotle chile powder
  • 3  (15-ounce) cans black beans, rinsed and drained
  • 1  (8-ounce) bottle salsa
  • 1  tablespoon  fresh lime juice
  • 1/2  cup  chopped fresh cilantro
  • 1/2  cup  (2 ounces) shredded Monterey Jack cheese

Preparation

Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute. Stir in water, chipotle powder, beans, and salsa. Bring to a boil; reduce heat, and simmer 1 minute.
Place 3 cups of black bean mixture in a blender; process until smooth. Return pureed mixture to pan. Stir in lime juice; simmer 10 minutes. Remove from heat; stir in cilantro. Sprinkle each serving with cheese.




1 comment:

Life Images by Jill said...

sounds just right for a cold winter night...I will have to try this one a few months down the track.