POSTED: Thursday, October 20, 2011 - 3:41pm
UPDATED: Thursday, March 8, 2012 - 1:51pm
Vegetarian Black Bean Soup
1 tablespoon canola oil
1 small onion, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
2 15-ounce cans black beans, rinsed
3 cups water
1/2 cup prepared salsa
1/4 teaspoon salt
1 tablespoon lime juice
4 tablespoons reduced-fat sour cream (optional)
2 tablespoons chopped fresh cilantro (optional)
Heat oil in a large saucepan over medium heat.
Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes.
Add chili powder and cumin and cook, stirring, 1 minute more.
Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10-15 minutes.
Remove from the heat and stir in lime juice.
Transfer half of the soup to a blender and puree.
Stir the puree back into the saucepan, which will help thicken the soup.
Let simmer until thickened.
Serve garnished with sour cream and cilantro, if desired.