Recipe by Wendy Gerhard
This is yummy, and can be made as healthy or unhealthy as you like by using full ingredients, or substituting low fat, low sodium items.
Top Review by Nevdiliel
This is a fabulous base recipe (reason for four stars - it would have been a bit bland without my additions). I added a few things, but otherwise followed the recipe as written. I subbed rabbit stock for beef (personal preference and it was what I had), added 1/4 t. cayenne, 1-2 t. cilantro, and 3 cloves of minced garlic. I used a good medium salsa, and the result was that this soup had quite a kick! Sour cream toned it down a tad, and I served it over sweet, whole wheat cornbread. The result? Perfection! Or nearly. I'd like to try it with fresh cilantro sometime, and another reviewer suggested lime juice... bet that would be yummier still! Oh, and I did add some cornstarch to it at the end, as I think I put more liquid in than was called for (I didn't really measure). Next time I'd like to throw in some frozen corn too. This one's definitely a keeper, if I'm already planning my next attempt. :)
- 354.88 ml beef broth (no or low sodium)
- 354.88 ml water
- 1 small onion, chopped
- 3 (1233.20 g) can black beans
- 236.59 ml salsa (or more if you like spicier)
- 4.92 ml cumin
- sour cream (optional)
- shredded cheese (optional)
Directions See How It's Made
- Before beginning, drain and rinse two of the cans of black beans and set aside.
- Using a potato masher, mash up the remaining can of beans with the juice.
- Add the salsa and cumin to the mashed beans and set aside.
- In your pot, combine the broth, water and onion, and bring to a boil.
- Simmer till onions are tender.
- Add the rinsed and mashed beans and stir well.
- Simmer at a low heat for half an hour or so.
- Serve with a dollop of sour cream.