Easy Sherry Black Bean Soup
photo by flower7
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 cup salsa, jarred is OK, plus extra for garnish
- 2 (15 1/2 ounce) cans black beans, drained and rinsed
- 2 cups chicken broth, like College Inn
- 4 tablespoons sour cream, recipe said dollops
- 1 lime (optional)
- 4 -8 tablespoons dry sherry (optional)
directions
- Heat salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes.
- Stir in the beans and broth, then heat to boiling; reduce heat to low; cover and simmer 15 minutes.
- Cool slightly, then spoon half the soup into a food processor or blender and puree.
- Return the pureed soup to the saucepan and heat through. (I think this means with the other half that is not pureed so that it has some texture).
- Serve with sour cream, additional salsa, and a squeeze of lime (if using). Or stir in 1-2 tablespoons dry sherry to each bowl.
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