Black Bean Soup


1 cup salsa
3 cans black beans (or eqivalent of dried)
2 cups chicken stock
2 teaspoon garlic powder
1/2 cup chopped small carrots
2 tablespoons cilantro (fresh, chopped)
1 teaspoon lime juice (optional)
Optional sausage


Pan fry sausage, and warm the salsa in your soup pot until a little bubbly.  Add the black beans, chicken stock, garlic powder, and carrots into the pot.  Bring to a boil while stirring, lower the heat, cover and simmer for 15-20 minutes.  Use a hand immersion blender to blend about half of the soup (to thicken) being careful not to splash. You can also do this with a regular blender just be sure to let the soup cool before you blend it or ladel it out.  Next, add your cilantro along with the lime juice if you like.  Top with sour cream if desired.

Copyright © 2011 - Rebecca Evans and Die, Food Dye! All rights reserved.
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