Today is Good Friday which means the last Friday of Lent which means the last Friday that we have to give up meat! Yay! Although I do believe on this last Friday of Lent we stumbled up on a recipe that we will continue to make, regardless of meat-free Lenten Fridays. I believe the recipe comes from Allrecipes.com but I copied and pasted it a long time ago without writing down who the source was. Sorry!
It really turned out quite delicious and even Alex, who used to claim he didn’t like black beans, raved about it. The original recipe called for garnishes of green onion, cheese, and sour cream (all of which we used), but I also HIGHLY recommend garnishing with fresh cilantro. It totally MADE the soup, in my opinion (but that’s coming from a self-proclaimed cilantro-lover). I served them with refried bean and cheese quesadillas on the side. Yummy!!!
Black Bean and Salsa Soup
2 cans black beans, drained and rinsed
1.5 c. vegetable broth
1 c. salsa
1 t. cumin
sour cream, green onion, shredded cheese for garnishing (I also highly recommend fresh cilantro as a garnish)
Combine beans, broth, salsa and cumin in a food processor (or use an immersion blender, which is what I did). Blend until fairly smooth. Heat soup in a saucepan over medium heat until thoroughly heated. Put soup in bowls and garnish as desired.