Cuban Black Bean Soup by bdreams

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This soup is delicious and very flexible depending on what you want. Subsitute veggie broth for a vegetarian soup. Put in single serving bowls & freeze for a quick meal in the future.

• 1/2 cup - Sour Cream
• 1 - (16 Oz) Jar Chunky Salsa
• 1 can - (14.5 Oz) Chicken Broth
• 3 cans - Black Beans, Undrained, Divided
• 2 tbsp - Oil
• 1 tbsp - Ground Cumin
• 4 - Cloves Garlic, Minced
• 1 - Medium Onion, Chopped

Steps

1. Sautee onion, garlic, & oil in saucepan over med-high heat for 3 minutes or until tender
2. Blend 1 can of undrained beans & 1/2 the chicken broth until pureed. Add to saucepan. Repeat with 2nd can of beans & remaining broth. Add the last can of beans & the salsa to the pot. Mix well.
3. Bring to a boil on med-high. Reduce heat to low & simmer for 15 minutes, stirring occasionally.
4. Serve with sour cream drizzled over each bowl.

Prep Time: 10 min
Cook Time: 25 min
Num. of Servings: 8