EASY SHERRY BLACK BEAN SOUP
From Real Simple magazine, Fake it, Don't Make it section, Nov. 2003. Canned black beans, salsa, sour cream and canned chicken broth-and Lime and dry sherry are optional. OK to freeze since it reheats beautifully.
Provided by Oolala
Categories Black Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes.
- Stir in the beans and broth, then heat to boiling; reduce heat to low; cover and simmer 15 minutes.
- Cool slightly, then spoon half the soup into a food processor or blender and puree.
- Return the pureed soup to the saucepan and heat through. (I think this means with the other half that is not pureed so that it has some texture).
- Serve with sour cream, additional salsa, and a squeeze of lime (if using). Or stir in 1-2 tablespoons dry sherry to each bowl.
Nutrition Facts : Calories 352.4, Fat 4.5, SaturatedFat 2.1, Cholesterol 5.3, Sodium 778.7, Carbohydrate 57.1, Fiber 20.1, Sugar 2.4, Protein 23.3
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