Easy Black Bean Soup

from ButterYum

makes 4-6 servings

INGREDIENTS

• 1 tablespoon olive oil

• 1/2 cup diced onion

• 1 clove garlic, minced

• 2 (15-ounce) cans black beans, rinsed and drained

• 1 1/2 cups chicken stock (I used my homemade) *see note below

• 1 cup salsa (here’s a great salsa recipe)

• 1 teaspoon ground cumin

• 2 teaspoons freshly squeezed lime juice

• garnish: sour cream, scallions, cilantro, tortilla strips, etc.

DIRECTIONS

• In a large, heavy-bottomed saucepan over med-hi heat, saute onions in olive oil until translucent, stirring frequently.

• Add minced garlic and saute until fragrant, 30-60 seconds.

• Add black beans, chicken stock, salsa, and cumin; stir well to combine.

• Use an immersion blender to blend the soup to desired consistency.

• Lower heat to medium and stir frequently until hot and bubbly, 10-15 minutes.

• Remove from heat; stir in lime juice and serve.

NOTEs

• To make this soup vegetarian-friendly, use vegetable broth instead of chicken stock.

• The lime juice really takes this recipe over the top so don’t skip it. I like to keep an emergency stash of lime juice in the freezer for times when I don’t have fresh limes on hand.

adapted from allrecipes.com