Hearty Black Bean Soup

This is a SUPER EASY an yummy soup. It is hearty and filling...but not heavy. We always serve it with sour cream, cilantro sprigs, and lots and LOTS and LOTS of tortilla chips. My kids rarely use spoons when eating it...they simply scoop the soup with chips and eat it that way. If I'm feeling like we need more, I'll sometimes make cornbread, too.

I ALWAYS double this recipe...but sometimes I even quadruple...because this soup freezes GREAT...and you can serve half, and then freeze the other half, and have a quick meal another night.

Hearty Black Bean Soup

1 cup tomato salsa (the chunkier, the better!)
2 (15-1/2 ounce) cans black beans, drained and rinsed
2 cups chicken broth
1 tsp lime juice (don't skimp here...in fact, I add a bit more. It really makes a difference!)
2 TBS chopped fresh cilantro
Sour Cream
Tortilla Chips (lots)

1. Heat salsa in a large saucepan over medium heat, stirring often, for about 5 minutes. Stir in the beans and the broth, Bring mixture to a boil, then lower the heat and simmer the soup, covered, for 15 minutes.

2. Let the soup cool slightly, then ladle half of it into a food processor or blender and puree it. (If you are doubling, or tripling, or quadrupling this recipe...you'll need to do this part in batches, and put the pureed portion of the soup in a large bowl until your done...then add it all back to the pot). Return pureed soup to the pot. Stir in the lime juice and chopped cilantro and heat mixture through.

3. Serve soup warm, topped with a dollop of sour cream and a side of tortilla chips, if desired!!

Ole!!

courtesy Family Fun magazine