Total Time
9mins
Prep 2 mins
Cook 7 mins

Delicious and amazingly fast black bean soup. I came up with this one by virtue of not having very much to work with one night in college. Many recipes call for sherry, but I think the citrus vodka adds a little more Southwestern "zing." To spice it up even more, cook with 1/2 a finely chopped serrano pepper. Great served over rice and topped with cheddar and sour cream!

Ingredients Nutrition

Directions

  1. Over medium heat, stir together beans, salsa, sour cream and salt.
  2. Bring to low boil.
  3. Add vodka and lemon juice.
  4. Cover and simmer for 3-5 minutes.
Most Helpful

I just made this for a quick lunch, and it turned out fine, but warning: don't add the salt unless you are using low-sodium black beans. I didn't add any salt and the taste was quite salty. Test first, before you season!

Marty in Minnesota December 09, 2005

The recipe calls for 1 tsp. of salt. I am not sure how that got there! Perhaps something was lost in translation, but the recipe is supposed to call for a dash of salt (and even that is optional). It might taste OK with a whole teaspoon, but I wouldn't know because I rarely use any salt.

abcdefg January 07, 2003