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Main dishes

Cuban Black Bean Soup

Cuban Black Bean Soup recipe
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

3
cans  (15 oz. each) black beans, undrained, divided
1
can  (14-1/2 oz.) chicken broth, divided
1
 onion, chopped
4
cloves  garlic, minced
1
Tbsp.  ground cumin
2
Tbsp.  oil
1
jar  (16 oz.) TACO BELL® Thick & 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 Logo 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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