Black Bean Soup w/Salsa
I got the original from Jennivine's, and I changed it to a pureed soup. I think it works better with the contrasting salsa texture.
| Preheat: ° | Yield: 4-6 servings | |
| Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |
Ingredients
Soup
- 1 1b. Black Beans (aka Frijoles Negros and Black Turtle Beans), sorted and soaked.
- Or use canned black beans
- 2-4 Garlic Cloves.
- Chicken Bullion- enough for 2-4 cups water.
- Pepper- to taste.
- 1 Onion, finely chopped.
- 6-8 Large Tomatoes, diced.
- 2 Jalapenos, seeded and chopped.
- 1/2 cup Cilantro, chopped.
- 1/2 cup Mint, chopped.
- Juice of 1 Lime.
- 1 tbsp Salad Oil.
- Salt and Pepper to taste.
Directions
- Boil beans, garlic and bullion in large pot until tender and cooked through. Transfer portion of beans and some of the stock to blender or food process and puree until smooth and thick. Repeat. Add stock water from pot to reach desired saltiness. Add tap water until soup reaches desired thinness.
- Add pepper to taste.
- Combine salsa ingredients and chill until ready to serve
- Serve in bowls topped with sour cream and salsa