Southwest Black Bean Soup

Ingredients:

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  • 1
  • tablespoon olive or canola oil
  • 1
  • medium onion, chopped
  • 2
  • cloves garlic, finely chopped
  • 1
  • to 2 jalapeño chiles, seeded, finely chopped
  • 2
  • cans (15 oz each) black beans, rinsed, drained
  • 1
  • can (14.5 oz) Muir Glen® organic diced or fire roasted diced tomatoes, undrained
  • 1 3/4
  • cups Progresso® reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth
  • 2
  • teaspoons ground cumin
  • 2
  • tablespoons chopped fresh cilantro
  • Plain yogurt or reduced-fat sour cream, if desired
  • Lime wedges, if desired

Instructions:

In 4-quart saucepan, heat oil over medium heat. Add onion, garlic and chiles; cook 3 to 4 minutes, stirring occasionally, until tender.
Stir in beans, tomatoes, broth and cumin. Heat to boiling over high heat. Reduce heat to medium-low; cover and simmer 15 minutes. Remove from heat. Using a potato masher, mash beans until soup reaches desired consistency. Stir in cilantro. Top individual servings with yogurt; serve with lime wedges.
Makes 6 servings


Notes:  FROM: http://www.livebetteramerica.com/recipes/southwest-black-bean-soup/3ad4c66d-dacd-4fac-8325-d777bb2fe343?p=1

Meagan Hinson