We all love this soup. And make it often. This will make a big batch, but it freezes well, or is dropped off to someone who needs a meal well, or heats well for lunch leftovers…It goes well with rice or tortilla chips.
Black Bean Soup
2 cups dry black beans, cooked and drained
6 cans black beans, drained and rinsed
4 cups chicken broth
2 cups salsa
1 T. cumin
sour cream, cheese, green onion, and/or cilantro for garnish
Cover black beans with water and add 1 t. salt, bring to boil, then simmer until tender (around 2 hours), adding more water as needed so they stay covered. Combine beans, broth, salsa and cumin in food processor. Blend until fairly smooth. (Or, I use an immersion blender.) Heat soup in pan over medium heat until heated through. This can be transferred to a crockpot on low if needed for later or ladled into bowls and garnished.
Source: Adapted from good ole Annie 🙂