Saturday, March 29, 2014

Fire-Roasted Tomato and Black Bean Soup with Fresh Salsa

As the winter months wane and spring and summer are on the horizon, I'm trying to squeeze in as many soup recipes as I can.  I love soup and can (and often do) each soup everyday, but once the horrid summer temps and humidity hit, I don't make it as much as I do during the cool fall and winter months.

I don't know where I found this recipe, but I printed it out and just happened to have everything on hand last week.  The soup itself is a wonderful combination of tomatoes and black beans with perfect seasoning.  The salsa lends a great texture.  It's quick and easy.  Eat it as a snack, a side dish, or an entree with some crusty bread.  I cut the recipe in half, but the soup would freeze beautifully for a ready meal in the freezer.


1 Tbsp oil (canola, veg, olive, or coconut)
1 red onion, coarsely chopped
3 tsp garlic, finely minced
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
2 cans (14 oz each) fire-roasted diced tomatoes, undrained
2 cans (15 oz each) black beans, rinsed and drained
2 1/2 cups low-sodium chicken broth
S&P to taste
squeeze of fresh lime juice, a couple of teaspoons

1/2 cup finely chopped red onion
1 tsp garlic, finely minced
1 cup fresh or frozen corn kernels (thawed if frozen)
1/2 cup chopped red pepper
1/4 cup chopped cilantro
squeeze of fresh lime juice
S&P to taste

In a 4-quart pot, heat the oil over medium heat until rippling.  Add the onion and saute 4-5 minutes until it turns translucent.  Add the garlic, oregano, cumin, and chili powder and cook, stirring frequently, for another minute or so.

Stir in the tomatoes, black beans, chicken broth, S&P.  Bring the soup to a simmer and cook for 30-45 minutes.  Carefully puree the soup with a handheld immersian blender or by ladling it into a blender (may need to do it in batches depending on the size of your blender).  Puree to your desired consistency.  Stir in the lime juice and any additional S&P to taste, if needed.

For the salsa, stir together the ingredients, adding S&P to taste.  The salsa can be covered and refrigerated for days.

Ladle the warm soup into bowls and top with a generous spoonful of salsa.

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