Black Bean Soup and Salsa Verde
Source and licence
"Black Bean Soup and Salsa Verde" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Black_Bean_Soup_and_Salsa_Verde, revision 4518350), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Black_Bean_Soup_and_Salsa_Verde&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518350
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United States. Associated with United States by the source's category: Southwestern (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 2 cans (840 g / 31 ounces) black beans, drained
- 1½ cups low-sodium chicken broth
- 1 cup Mexican salsa verde, or to taste
- ¼ cup packed cilantro leaves, plus extra sprigs for garnish (optional)
- 1 teaspoon ground cumin
Method
- Purée all ingredients in a blender until smooth.
- Pour into a large saucepan or Dutch oven, and bring to a simmer.
- Simmer, partially covered and stirring frequently, to blend flavors, 5 or 7 minutes.
- Serve, garnishing each portion with 1 tablespoon of tortilla chips, 1 tablespoon of sour cream and optional cilantro sprigs.