Easy Black Bean Soup

I love this Black Bean Soup. My friend Julie gave it to me and her sister found it in a newspaper in the Mid West. I have made Cuban Black Bean Soup the long way and it was really good, but if I’m honest this easier version tasted better to me.

Back Bean Soup with Salsa Verde

2 15.5 ounce cans of black beans drained

1 1/2 cups low-sodium chicken broth or for a Vegan Version just use Vegetable Broth

1 cup prepared Salsa Verde. (Use less if you don’t like it spicy.) I also have substituted Red Salsa for the Salsa Verde with great results.

1/4 Cup Cilantro (and some extra for garnish)

1 tsp. cumin

Garnish with crumbled tortilla chips and sour cream

Puree all the ingredients in the blender, except the garnishes. Pour into a large saucepan or Dutch oven and bring it to a simmer. Simmer partially covered and stir frequently to allow flavors to meld together (5 to 7 minutes. ServeĀ and garnish with tortilla chips, sour cream and cilantro. I like to put more salsa on the table to add if desired.

I will give all the ingredients to people in a basket so they can make this for a quick meal. It is great for neighbors that just moved in or for those that have a sinus cold (Skip the sour cream.) I will give a 2 cans of black beans, a can of chicken broth, a jar of salsa Verde, the cumin measured out in a plastic bag, a couple packs of small tortilla chips, a bunch of cilantro and a small container of sour cream. It makes a great gift.