Quick Black Bean Soup

"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!"
 
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Ready In:
9mins
Ingredients:
6
Serves:
3
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. 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.
     
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