Black Bean Soup
Country Woman
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Salsa and cumin add just the right zip to this thick, hearty soup. I like to serve it with corn bread.—Mary Buhl, Duluth, Georgia
SERVINGS: 10
CATEGORY: Low Fat
METHOD:
TIME: Prep/Total Time: 20 min.
Ingredients:
- 3/4 cup chopped celery
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon canola oil
- 3 cans (14-1/2 ounces each) chicken broth
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 jar (16 ounces) salsa
- 1 cup cubed cooked chicken breast
- 1 cup cooked long grain rice
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
Directions:
In a large saucepan, saute celery, onion and garlic in oil until tender. Stir in the remaining ingredients; heat through. Yield: 10 servings (2-1/2 quarts).