Re: Recipe Swap: Soups

Just made this last night, it was awesome and very easy!

Black Bean Soup

Ingredients:

2 cups Salsa
4 (15.5 ounce) cans black beans
4 cups chicken broth
2 teaspoons lime juice
4 tablespoons chopped cilantro
Sour Cream (optional)

1. Heat salsa in a large saucepan over medium heat, stirring often, for about 5 minutes. Stir in the beans and broth. Bring the mixture to a boil, then lower the heat and simmer the soup, covered, for 15 minutes.

2. Let the soup cool slightly, then ladle half of it into a food processor or blender and puree it. Return the pureed soup to the pot. Stir in the lime juice and chopped cilantro and heat the mixture through. Top each bowl with a dollop of sour cream if desired.

Makes 4 hearty servings.

Message edited 10/13/2011 9:26:37 AM.

Re: Recipe Swap: Soups

Butternut Bisque Soup
Rich and luscious soup that is wonderful when butternut squash is in season.

1/2 gallon light cream

2 pounds butternut squash

1/2 tablespoon cinnamon

2 1/2 tablespoons brown sugar

1/2 tablespoon molasses

1/2 cup orange juice

White pepper

Salt

Bake or steam butternut squash; cool. Puree squash in a food processor or use an immersion blender.

Heat the cream and orange juice together. Combine the squash and liquids and bring to a light boil. Add cinnamon, brown sugar, molasses, salt and white pepper, to taste.

Serve immediately.