Black Bean Soup
This recipe has been tested by competitive cook and recipe developer Michaela Rosenthal.
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
Instructions
- In a large saucepan, sauté onion and garlic in until tender.
- 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.
- Remove from heat and stir in lime juice.
- Ladle into 4 warmed soup bowls. Garnish with sour cream and grated lime zest, if desired. Serve with corn tortillas or hot corn bread.