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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Blending some of the beans gives this soup just the right consistency. (After rinsing your blender container, remember to leave it out for the Peachy Fruit Smoothies!) Ingredients:
1 medium onion, chopped |
2 garlic cloves, minced |
1 tablespoon canola oil |
2 cups chicken broth, divided |
3 cans (15 ounces each) black beans, rinsed and drained, divided |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
1 teaspoon ground cumin |
1/2 teaspoon garlic salt |
minced fresh cilantro, parsley, sour cream and/or tortilla chips, optional |
Directions:
1. In a large saucepan, saute onion and garlic in oil for 2-3 minutes or until tender.
2. In a blender, combine 1/2 cup chicken broth and 1 can beans; cover and process until smooth. Add to onion mixture.
3. Stir in the tomatoes, cumin, garlic salt, remaining beans and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Serve with cilantro, parsley, sour cream and tortilla chips if desired. Yield: 6 servings.
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