Black Bean Soup

Cook's Note: Tastes like you cooked for hours to make this delicious soup.

serves 5 to 6


  • 1 teaspoon light olive oil
  • 1 15-ounce container fresh salsa
  • 1 teaspoon cumin
  • 2 15-ounce cans black beans, rinsed and drained
  • 1 16-ounce can lowfat refried black beans
  • 2 cups chicken or vegetable broth
  • 1 tablespoon fresh lime juice
  • 1 small avocado, peeled and cubed
  • 1/4 cup shredded cheddar (optional)
  • 1/2 cup sour cream (optional)
  • 1/4 cup fresh cilantro (optional)


Heat oil in a large saucepan over medium heat. Add salsa, reserving about 3 tablespoons to use as a garnish.

Add cumin and cook until salsa is heated through, about 4 minutes. (The heat of the salsa will determine the spiciness of the soup.) Add all the beans and the broth; bring mixture to a simmer and cook until heated through, about 5 minutes. Squeeze lime juice over the top and blend in.

Ladle soup into bowls and top with remaining salsa, avocado, cheese, sour cream and cilantro.


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