Cuban Black Bean Soup Recipe

Cuban Black Bean Soup Recipe

  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 2 tablespoons oil
  • 3 (16 ounce) cans black beans, undrained, divided
  • 1 (14.5 ounce) can chicken broth, divided
  • 1 (16 ounce) jar TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
  • 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
  1. Cook and stir onion, garlic and cumin in oil over medium heat in large saucepan 3 min.
  2. Place 1 can of the undrained beans and half of the broth in blender or food processor container; cover. Blend until pureed. Add to ingredients in saucepan. Repeat with second can of undrained beans and remaining broth. Add remaining can of beans and salsa to saucepan mixture; mix well.
  3. Bring to a boil on medium-high heat. Reduce heat to low; simmer 15 min., stirring occasionally. Ladle soup into serving bowls. Drizzle each serving with 1 Tbsp. sour cream.
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