Black Bean Soup
- 1 Cup jarred fresh tomato salsa (plus extra for garnish)-I make my own pico de gallo. Well worth a little extra effort.
- 2 15 oz. cans of black beans (I stick with my low sodium), drained and rinsed
- 3 cups chicken broth
- sour cream for garnish
- 1 lime
- Dry sherry (optional but a nice flavor if you have it in the pantry)
- tortillas (optional)
Heat the salsa in a large saucepan over medium heat, stirring frequently, about 3-4 minutes. Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer 15 minutes. Mash up the beans with a potato masher or a hand blender that you have just stick right in the pot. Dish out into bowls and add a splash of sherry and give it a stir. Top with sour cream, salsa and a squeeze of lime. Add a tortilla for dipping if that's what you're into. Enjoy!