Preparation time: 15 minutes
Cooking Time: 1 hour & 15 minutes
Method: Reserve 1 cup of the beans in a separate bowl, place the remaining beans, the vegetable broth and the salsa in a blender jar. Process until fairly smooth, then poor into a saucepan. Mash the reserved beans slightly with a fork or bean/potato masher. Add to the saucepan with the remaining ingredients. Cook over medium heat for 10 minutes to blend the flavors. Adjust seasoning to taste before serving.
HINTS: This is great to make ahead of time and then heat just before serving. Make a double batch so you can enjoy a quick bowel of soup when you are hungry.
Source of Recipe: Mary McDougall, Free 10-day meal plan from www.drmcdougall.com
|3 15-ounce cans black beans, drained and rinsed|
|1 3⁄4 cups vegetable broth|
|1 cup fresh salsa|
|1⁄4 teaspoon ground oregano|
|1⁄4 teaspoon chili powder (or more to taste)|
|1/8 teaspoon smoked chipotle child powder (optional)|
|Several dashes of hot sauce (optional)|