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Black Bean Soup

Black Bean Soup

Classic recipe with a citrus twist.

4 servings

Ingredients

  • 1 small white onion; chopped
  • 2 garlic cloves; minced
  • 1 tbs. olive oil
  • 1 tsp. cumin
  • 1/2 tsp. ground red pepper
  • 1/2 tsp. ground red pepper
  • 2 (15 oz.) cans Margaret Holmes Seasoned Black Beans; drained and rinsed
  • 1 (14.5 oz.) can petite chopped tomatoes (do not drain)
  • 1 (16 oz.) can chicken broth
  • 1/2 cup salsa Verde
  • 2 tbs. lime juice
  • sour cream, for garnish
  • freshly grated lime zest, for garnish

Directions

  1. In a large saucepan, sauté onion and garlic in until tender.
  2. Stir in cumin, red pepper, Margaret Holmes Seasoned Black Beans, tomatoes, broth and salsa Verde. Bring to a boil, reduce heat and simmer for 30 minutes; stirring occasionally.
  3. Remove from heat and stir in lime juice.
  4. Ladle into 4 warmed soup bowls. Garnish with sour cream and grated lime zest, if desired. Serve with corn tortillas or hot corn bread.

This recipe uses the following products:

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