Black Bean Soup III

Simple and spicy, you can not go wrong making this recipe. Serve chilled with fresh cornbread, tortilla chips or biscuits.

Original recipe makes 4 servings


1/4 cup mild salsa
1 (15 ounce) can black beans, rinsed and drained
2 cups water
1 cup cherry tomatoes
1 1/2 teaspoons ground cumin
1 teaspoon white sugar


  1. Strain salsa through a strainer and discard pieces left in strainer. Drain and rinse black beans, placing 1 tablespoon black beans aside for later use.
  2. Place remaining beans, strained salsa, water, cherry tomatoes, ground cumin and sugar in a food processor or blender and puree.
  3. Stir in reserved black beans and refrigerate until ready to serve.


Calories: 108 kcal
Carbohydrates: 17.9 g
Cholesterol: 0 mg
Fat: 1.1 g
Fiber: 6.4 g
Protein: 6.4 g
Sodium: 425 mg