Black Bean Salsa Soup

Soup is one of my favorite things to have for lunch and this is an easy recipe to throw together.  I almost always have the ingredients on hand in my kitchen and it is very simple to make.

Ingredients:

1 cup salsa

2 15oz cans black beans, drained and rinsed

2 cups broth

1 tbsp lime juice

1 tbsp chopped fresh cilantro 

Cook the salsa over medium heat for 5-10 minutes, just to cook it down a little bit.

Add the beans, cilantro, and broth.  Bring to a boil, then reduce heat to low and simmer 30 minutes.  Add lime juice.

If you like you can stop here.  However, if you prefer your soup to be a little creamier, ladle some into a a food processor or use an immersion blender to purée some of the beans.

This is what it looks like with about 1/3 of the beans puréed.

Makes 4 generous servings.

Approximate Price per batch: $3.35

*Notes:

- When I took these pictures I was making a double batch, so that's why the pot is so full.

- I have used a carton of broth, homemade broth from my freezer, and broth made from bullion.  I've also tried both chicken and vegetable broth.  Whatever you have will work just fine.

- Dry cilantro is an OK substitute if it's what you have, but the flavor from fresh really makes this soup.

- I have eaten this soup without the beans puréed, with some puréed, and with the entire soup puréed.  They're all delicious!  It is just a matter of preference, or usually in my case, time.