Hearty Black Bean Soup

This soup is very easy to make and very tasty!  (It's one of our favorite Lenten dinners!)  

We like it paired with cheese quesadillas. 

(Or if you're having company, serve it black bean and corn salsa or Mexican corn salsa!)    

Hearty Black Bean Soup

1 cup tomato salsa

2 - 15 oz. cans black beans, drained and rinsed

2 cups (1 can) chicken broth (or vegetable broth)

1 tsp. lime juice (or more to taste)

2 tablespoons chopped fresh cilantro

sour cream (optional)

Heat the salsa in a large saucepan over medium heat, stirring often for about 5 minutes.  Stir in the beans and broth.  Bring the mixture to a boil, then lower the heat and simmer the soup, covered, for 15 minutes.

let the soup cool slightly, then ladle half of it into a food processor or blender and puree it.  Return the pureed soup to the pot.  Stir in the lime juice and chopped cilantro and heat the mixture through.  Serve the soup warm, topped with a dollop of sour cream, if desired.

Makes 4 servings.

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