Friday, October 22, 2010

Michelle's Black Bean Soup

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This was absolutely the best black bean soup I have ever eaten! Michelle made it for me and what a treat it was. It originally came from the Cooking with All Things Trader Joe's Cookbook and is the perfect dish for fall or winter evening.  Here are Tim, Michelle and little Seanie enjoying a day at the pumpkin patch.

1 medium yellow onion, chopped
1 clove garlic, crushed
2 T extra virgin olive oil
1 tsp ground cumin
2 (15-oz) cans black beans (do not drain)
1 cup Chunky Salsa
2 T lime juice (juice of 1 lime)
Plain yogurt or sour cream

In a medium pot, saute onions in olive oil until they are soft and tender.  Sprinkle cumin and garlic and saute for a minute.  Pour in and stir the black beans (including its juice), salsa and lime juice, then bring to a simmer.  Simmer for 20 minutes.  Ladle soup into individual bowls and top with a dollop of yogurt, green onions or cilantro and grated cheddar cheese.  It goes great with homemade cornbread.

1 comment:

Kikukat said...

I made this tonight, as a light meal after pigging out at Easter brunch. The soup was fantastic!