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.