Friday Feast: Black Bean Soup

 

For today’s Friday Feast, we’re continuing the veggie items from our Vegetarian Potluck, and this yummy soup comes from my fellow native-Louisianian-who-now-resides-in-Nashville friend Bond.

 

Bond did an amazing job on this soup, and it is a great fall/winter recipe. I’m a huge fan.

 

Black Bean Soup

 

Ingredients

1 medium onion, chopped (about 2/3 cup)
1 Tablespoon ground chili powder
1 Tablespoon vegetable oil
3 (16 ounce) cans black beans, undrained
1 (14 1/2 ounce) can chicken broth
2 cups medium or hot chunky salsa (Bond uses Pace medium salsa)
juice and grated peel of 1 lime
1/2 cup fat-free sour cream

 

Cook onion and chili powder in oil in dutch oven over medium heat until onion is tender, about 3 minutes; remove from heat.
Puree 2 cans beans and their liquid in batches with chicken broth in blender; add to pot.  Stir in remaining beans, salsa, lime juice, and peel.
Heat mixture to boil; reduce heat to low.  Simmer for 30 minutes. 

Ladle 1 cup soup into bowl; top with dollop of sour cream.

From Bond, “That’s it!  Super easy.  I’ve found if you do it in the blender, you don’t have to do it in batches.  You can just dump it all in together and puree it.”

 

There you have it… a yummy vegetarian recipe for this fall weather!