Recipes

Ingredients

• 2 x 425gm cans black beans, rinsed and well drained
• 2 cups of fat-free chicken or vegetable broth
• 1 cup medium salsa
• 1 tspn ground cumin
• 4 tbsp low fat sour cream
• 2 tbsp fresh chopped coriander

Preparation

Lightly puree one can of black beans with broth, salsa and cumin in a blender. In a medium saucepan combine pureed bean mixture with remaining beans and heat through. To serve, ladle soup into bowls and top each bowl with one tablespoon of sour cream and garnish with the chopped coriander.