Black Bean Soup with Salsa Recipe

Black Bean Soup with Salsa Recipe

  • 2 tablespoons olive oil
  • 1 1/2 cups diced onion
  • 1 green bell pepper, cut into medium dice
  • 3 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 2 (15.5 ounce) cans black beans, drained
  • 3 cups chicken broth, divided
  • Salt and ground black pepper, to taste
  • 1/4 cup low-fat sour cream
  • 1/4 cup prepared salsa
  1. Heat oil in a soup pot over low heat while chopping the vegetables. Increase heat to medium-high and stir in onion and green pepper. Saute until tender; about 5 minutes. Stir in garlic and cumin and saute until fragrant; about 1 minute.
  2. Stir in beans and 2 1/2 cups chicken broth. Season with salt and pepper and simmer for 15 minutes.
  3. Pour black bean mixture into a blender. Making sure to remove canister cap for steam to escape, puree until smooth; about 30 seconds.
  4. Return soup to pot, stir in remaining broth and heat through. Ladle a portion of soup into each bowl. Garnish with sour cream and salsa and serve.
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