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Black Bean Soup
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Recipe Information
Regina M.

Serves/Makes:4 or more

  • 2 15 oz (420 grm). cans black beans, undrained
  • 1/2 cup (125 ml) bottled salsa
  • 1 tbsp (15 ml) chili powder
  • 1 16 oz (448 grm). can chicken broth
  • Toppings:
  • 1/2 cup (125 ml) grated sharp chedder cheese
  • 5 tbsp (70 ml) sour cream
  • 5 tbsp (70 ml) minced green onions
  • 2-1/2 tbsp (35 ml) chopped fresh cilantro
  • Place beans and liquid in pot and partially mash with potato masher.
  • Cook over high heat.
  • Add salsa, chili powder and broth; bring to a boil.
  • Ladle into soup bowls.
  • Top with grated cheese, sour cream, green onions and cilantro.
Great for a cold day!

From Cooking Light Magazine, October 2000 issue.

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