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Black Bean Soup

Black Bean Soup

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This recipe has been tested by competitive cook and recipe developer Michaela Rosenthal.
Course Soup
Servings 4

Ingredients

  • 1 small white onion; chopped
  • 2 garlic cloves; minced
  • 1 tbs. olive oil
  • 1 tsp. cumin
  • 1/2 tsp. ground red pepper
  • 1/2 tsp. ground red pepper
  • 2 15 oz. cans Margaret Holmes Seasoned Black Beans; drained and rinsed
  • 1 14.5 oz. can petite chopped tomatoes (do not drain)
  • 1 16 oz. can chicken broth
  • 1/2 cup salsa Verde
  • 2 tbs. lime juice
  • sour cream for garnish
  • freshly grated lime zest for garnish

Instructions

  • In a large saucepan, sauté onion and garlic in until tender.
  • Stir in cumin, red pepper, Margaret Holmes Seasoned Black Beans, tomatoes, broth and salsa Verde. Bring to a boil, reduce heat and simmer for 30 minutes; stirring occasionally.
  • Remove from heat and stir in lime juice.
  • Ladle into 4 warmed soup bowls. Garnish with sour cream and grated lime zest, if desired. Serve with corn tortillas or hot corn bread.