Black bean soup with avocado salsa
Preparation time: 40 min
Black beans, often served in a soup or stew, have been a mainstay of Mexican cuisine for thousands of years. Black beans and organic fire roasted diced tomatoes combine to make a healthy soup topped with avocado salsa - dinner that's ready in 40 minutes.
1 can (15 oz) black beans, drained, rinsed
1 cup water
1 can (14.5 oz) fire-roasted diced tomatoes, undrained
1/2 cup chipotle salsa
1 teaspoon ground cumin
1 cup peeled, diced ripe avocado
1/2 teaspoon grated lime peel
1 tablespoon fresh lime juice
2 tablespoons finely chopped fresh cilantro
1/8 teaspoon salt
Reduced-fat sour cream, if desired
1. In 2-quart saucepan, mash beans slightly with potato masher. Stir in water, tomatoes, chipotle salsa and cumin. Heat to boiling over high heat; reduce heat. Cover; simmer 8 minutes, stirring occasionally. Uncover; simmer 2 minutes longer or until soup is slightly thickened.
2. Meanwhile, in small bowl, gently toss all avocado salsa ingredients.
3. Ladle 1 cup soup into each of 4 bowls. Top each serving with 1/4 cup avocado salsa. Garnish with sour cream.