Yields: 8 Servings Prep: 35 minutes Mins

Black Bean Soup


3 cans (15 ounces) ORTEGA Black Beans, undrained
1 ½ cups chicken broth
1 tablespoon vegetable oil
1 small onion, chopped
4 gloves garlic, finely chopped
1 jar (16 ounces) ORTEGA Salsa, any variety
2 tablespoons (about 1 lime) lime juice
1 tablespoon ground cumin
½ to 1 teaspoon crushed red pepper
½ cup plain yogurt


Place beans with liquid and chicken broth in blender or food processor; cover. Blend until smooth.

Heat vegetable oil in large saucepan over medium-high heat. Add onion and garlic; cook for 1 to 2 minutes or until onion is tender. Add bean mixture, salsa, lime juice, cumin and red pepper. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 25 to 30 minutes. Serve topped a drizzle of yogurt. Garnish with chopped red onion and fresh cilantro, if desired.
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