Black Bean Soup with Fruit Salsa |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Flavorful and filling, Michaela Rosenthal's hearty soup is laced with a hint of lime and has a zesty Southwest flair. âIt's really a meal in itself,â says the Woodland Hills, California cook. Fresh fruit salsa makes an unusual but perfect topping! Ingredients:
1/4 cup diced seeded peeled cucumber |
1/4 cup diced peeled mango |
1/4 cup diced fresh pineapple |
2 tablespoons chopped sweet onion |
4-1/2 teaspoons lime juice |
1-1/2 teaspoons grated lime peel |
1-1/2 teaspoons minced fresh cilantro |
1/4 teaspoon chopped seeded jalapeno pepper |
soup: |
3 bacon strips, diced |
3/4 cup chopped red onion |
1 anaheim pepper, seeded and chopped |
2 garlic cloves, minced |
2 cups reduced-sodium chicken broth |
1 can (15 ounces) black beans, rinsed and drained |
4 teaspoons lime juice |
1 teaspoon ground cumin |
1/2 teaspoon lemon-pepper seasoning |
1/2 teaspoon ground coriander |
Directions:
1. For salsa, combine the first eight ingredients in a small bowl; set aside. In large a saucepan, saute bacon and onion until bacon is crisp and onion is tender. Add Anaheim pepper and garlic; cook 1 minute longer.
2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly.
3. Puree half of the soup in a blender; return to the pan. Bring to a boil. Reduce heat; simmer for 5 minutes. Serve with fruit salsa. Yield: 3 cups.
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