Mexican Black Bean Soup
Our testers were skeptical at first, but this dish turned out to be both filling and refreshing.
1 lb. plum tomatoes, chopped
2 ¼ cups canned black beans, rinsed and drained, divided
1 14.5-oz. can low-sodium vegetable broth
½ cup plus 1 Tbs. chopped cilantro, divided
3 Tbs. fresh lime juice, divided
1 canned chipotle chile
½ tsp. ground cumin
1 cup fresh corn (about 1 ear)
1 avocado, diced
¼ cup diced red onion
¼ cup soy sour cream, optional
- Purée tomatoes, 1 1/4 cups beans, broth, 1/2 cup cilantro, 2 Tbs. lime juice, chipotle and cumin in blender until smooth. Cover, and chill 2 hours.
- Combine remaining beans, cilantro, lime juice, corn, avocado, red onion and cilantro in bowl. Fold half of mixture into soup; cover, and chill 1 hour. Serve garnished with remaining corn mixture.