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Smoky Black Bean Soup


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  • Author: Natalie McLaury
  • Total Time: 25 minutes
  • Yield: 4-5 1x

Description

A smoky black bean soup topped with salsa


Ingredients

Scale
  • 2 (15 oz) cans black beans, rinsed and drained
  • 2 cups water
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 cup chipotle salsa (I used a jalapeno salsa)
  • 2 tsp ground cumin
  • for the salsa-
  • 1 cup diced peeled avocado
  • 1 lime
  • 4 tbsp finely chopped fresh cilantro
  • 1/4 tsp salt

Instructions

  1. Place beans in a medium saucepan. Using a potato masher, mash beans slightly. Stir in water, diced tomatoes, salsa, and cumin.
  2. Cover and bring to a boil over high heat. Reduce heat and simmer for 8 minutes. Uncover and cook 2 minutes, or until soup is slightly thickened.
  3. In a small bowl, place avocado. Grate rind from limes and squeeze juice from lime into bowl. Add cilantro and salt. Toss gently.
  4. Ladle soup into bowls. Top with avocado mixture and sour cream, if desired.

Notes

from Cooking Light

  • Prep Time: 5 mins
  • Cook Time: 20 mins
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