Thursday, May 5

black bean & salsa soup

Happy Cinco de Mayo! If your weather is at all like it is here in Kentucky, it's going to be a little bit of a chilly Cinco celebration. Good thing I've got a perfect soup for the weather and occasion - and the best part is that it literally takes 10 minutes to whip together. My favorite thing about this soup is that it's quick, filling, and you can really tailor it to your preference.

Black Bean & Salsa Soup

2 cans black beans
1/2 cup vegetable broth
1/3 cup salsa (I used salsa verde from Trader Joe's)
avocado & tomato

Drain black beans. Add 1 can of beans to a food processor, blender, or Magic Bullet (what I used) with 1/2 cup vegetable broth and blend until relatively smooth. You can use as much or as little vegetable broth as you want, depending on desired soup thickness. Pour that mixture into a saucepan and heat on low-medium heat. Add second can of black beans to blender and pulse, leaving the black bean mixture a little thick. Add to saucepan with 1/3 cup salsa and mix together until warm. Like the vegetable broth, add as much salsa as you see fit! Garnish with avocado and tomato. You can also add sour cream, chips, lime juice, etc. The world is your oyster when it comes to this soup! 



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