Cuban Black Bean Soup

photo by:kraft

This hearty soup is thick with black beans and salsa and is easy to prepare. Drizzle with sour cream for a pretty presentation.

time

prep:

20 min

total:

35 min

servings

total:

8 servings, 1 cup each

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What You Need

cans (15 oz. each) black beans, undrained, divided

can (14-1/2 oz.) chicken broth, divided

onion, chopped

cloves garlic, minced

Tbsp. ground cumin

Tbsp. oil

jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It

BLEND 1 can of beans and half the broth in blender until smooth. Cook and stir onions, garlic and cumin in hot oil in large saucepan on medium heat 3 min. Add bean puree; mix well.

ADD second can of beans and broth to blender; blend until smooth. Add to bean mixture in saucepan with remaining can of beans and salsa; mix well. Bring to boil on medium-high heat; simmer on low heat 15 min., stirring occasionally.

SERVE topped with sour cream.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Substitute

Top each serving with 2 Tbsp. KRAFT Shredded Cheddar Cheese instead of the sour cream.

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Aspen1999

posted:3/27/2006

This soup tastes fantastic, I put a little shredded cheddar and monterey cheeses on top and served it with warm flour tortillas and it was a big hit!

sanderson76

posted:3/20/2006

I made this recipe to bring to work with me for lunch, but I did ofcourse have a taste test this weekend when I made it. It was wonderful. I added just a tad of fat free sour cream to it. I will be making this recipe again and again. Even my husband loved it!!

a cook

posted:2/28/2006

This was a very easy recipe and my family really enjoyedit.

carol5559

posted:2/18/2006

This was wonderful for a rainey day. It was easy to make and my husband loved it. I made the soup and put in my slow cooker so when my husband came home he would smelll the wonderal food.

a_peanut77

posted:2/11/2006

This recipe was very easy and was so good!

sbw

posted:1/14/2006

Wonderful! Added a little dried cilantro to make it a little more Latin.

tjfree

posted:1/14/2006

Really good. The salsa that you choose will greatly change this recipe, so keep that in mind.

Autie K

posted:10/28/2005

Very simple and delicious. Even better the second day.

jea4202001

posted:9/26/2005

I've made this soup twice now, my boyfriend loves it. The second time, I cut down on the onion and found half of a large onion is plenty. A whole onion was too much. Very easy to make. Will make again.

a cook

posted:9/24/2005

From past experience, I have found that soups always taste better the day after they are made - this was no exception. I sampled some before overnight refridgeration . . . very good, but the next day - EXCELLENT! It was delicious topped with cheddar cheese, sour cream and crushed tortilla chips.