Cookbook:Black Bean Soup and Salsa Verde
| Black Bean Soup and Salsa Verde | |
|---|---|
| Category | Soup recipes |
| Servings | 4 |
| Time | 30 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Southwestern U.S. cuisine
Ingredients
[edit | edit source]- 2 cans (840 g / 31 ounces) black beans, drained
- 1½ cups low-sodium chicken broth
- 1 cup Mexican salsa verde, or to taste
- ¼ cup packed cilantro leaves, plus extra sprigs for garnish (optional)
- 1 teaspoon ground cumin
Procedure
[edit | edit source]- Purée all ingredients in a blender until smooth.
- Pour into a large saucepan or Dutch oven, and bring to a simmer.
- Simmer, partially covered and stirring frequently, to blend flavors, 5 or 7 minutes.
- Serve, garnishing each portion with 1 tablespoon of tortilla chips, 1 tablespoon of sour cream and optional cilantro sprigs.
Notes, tips, and variations
[edit | edit source]- Garnishes can include ¼ cup crumbled tortilla chips and ¼ cup sour cream.