Thursday, April 12, 2007

Black Bean Soup

submitted by Lindsay Young
serves 4

*This is my favorite soup. It could not be faster or
more healthy! Dinner is on in 10 minutes.

1 t. olive oil
1 pt. fresh salsa (pico de gallo style)
1-16 oz. can refried black beans (in the mexican food
1-15 oz. can black beans, drained
1-14.5 oz. can low-sodium chicken or vegetable broth
sour cream, extra fresh salsa and cilantro to garnish

heat oil in a saucepan or large pot over medium heat.
add salsa and cook 4 minutes. add beans and broth and
bring to a simmer; cook til warmed through, about 5
minutes. top with sour cream, extra salsa, and

1 comment:

  1. tip: i forgot to add that i usually put an extra squeeze or two of lime juice into the soup - if your fresh salsa doesn't have any in it, this adds and extra kick!


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