Black Bean Soup

This recipe is from Real Simple Magazine, in the Fake It, Don’t Make It section. This is so fast and easy and healthy. I make it on the nights I can’t think of anything to make. I always have these things on hand. If I have a few other things like tortilla chips or cilantro, etc I add those in as well. We usually eat this with cheese/chicken quesadillas.


1 cup jarred fresh tomato salsa (plus extra for garnish)
2 15 ½ oz cans black beans, drained and rinsed
2 cups chicken broth
Sour cream (for garnish)
1 lime, quartered (for garnish)

Heat the salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes. Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer 15 minutes. Cool slightly, and then spoon half the soup into a food processor or blender and puree. Return the pureed soup to the saucepan and heat through. Serve with sour cream, additional salsa, and a squeeze of lime.