May 21

Still swapping

Our theme this week was vegetarian dishes and I received this recipe from Melissa at Lemons & Love.  This soup is delicious and is perfect for a quick, easy and filling meal.  I made it for myself for lunch, since (as you all know by now) Frank doesn’t eat beans.  I really enjoyed it!

There were a few ingredients missing in Melissa’s recipe description so I added them into my very slight adaptation below.  I halved the recipe since I was the only one eating (enough for 2).  And of course, I had to add chopped red onion to mine 🙂

Thanks for the recipe, Melissa!

Black Bean & Salsa Soup
from
Lemons & Love

2 cans black beans (15 ounces each), drained and rinsed
1 1/2 cups chicken broth
1 cup chunky salsa
1 teaspoon cumin
1/2 teaspoon paprika
hot sauce (at your discretion…I used a good amount)
salt and pepper to taste
sour cream, shredded cheddar cheese, diced red onion

In a food processor or blender, combine beans, broth, salsa, paprika, hot sauce and cumin. Blend until fairly smooth.

Heat the bean mixture in a saucepan over medium heat until thoroughly heated.

Garnish with sour cream, onion and shredded cheese.

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5 Responses to Still swapping

  1. ktkimmle says:

    It looks delicious, but to make it actually vegetarian you will need to sub the chicken broth for vegetable broth.

  2. blkenigma888 says:

    Hi! I’m having a linky party called A Themed Baker’s Sunday where this week’s theme is cheesecake! I’d love for you to join and link up! If you don’t have a cheesecake recipe, I’d love for you to come back for this next weeks theme, which is tomorrow, and it’s cakes and cake pops!
    http://cupcakeapothecary.blogspot.com/2011/05/themed-bakers-sunday-5.html#comments
    Alyssa

  3. ktkimmle, you’re right – if you look at the original recipe, it’s offered as an alternative.

  4. Ben says:

    I love soup, Melissa, and this looks like a good one. Thanks for sharing it!

    Ben
    http://kissthecook-ben.blogspot.com

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