Peachy-Keen Black Bean Soup (posted with permission from Hungry Girl and with couple small changes)
Ingredients:
- Three 15-oz cans of black beans, rinsed and drained
- 32 oz low-sodium chicken or vegetable broth
- One 12-oz jar peach salsa (or any other fruity salsa)
- 1 tsp. cumin
- Optional toppings: fat-free sour cream, chopped cilantro, lime
Directions:
- Mix beans, broth, salsa and cumin in large bowl
- If desired, thicken soup using an immersion blender or pour half of the mixture into a blender
- Cover soup and refrigerate for at least 1 hour to allow soup to thicken and flavors to blend (soup may separate)
- To serve, stir soup thoroughly and heat in microwave or on stove until desired temperature.
- Enjoy!
I know...beans and peach salsa may not sound like a great combination but you have to try it! It's also easy to store these ingredients on your shelves so you can throw together a great dinner anytime.
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