Quick Black Bean Soup with Green Salad
This black bean soup is perfect for a weeknight and can be made almost entirely from items in the pantry.
Makes 4 servings
1 yellow onion, finely chopped
2 garlic cloves, crushed
1 tsp ground cumin
1/4 tsp cayenne
1 28 oz can diced tomatoes
2 15 oz cans black beans, drained but not rinsed
1/4 cup chopped fresh cilantro
5 oz spring mix
1 red bell pepper, cut into large chunks
1-1/2 tbsp lime juice
1/2 tsp cumin
1 small clove garlic, crushed
Olive oil, salt and pepper
- Heat a drizzle of olive oil over medium high heat. Add onion and sautee until softened, about 5 minutes.
- Add garlic and stir briefly until fragrant. Add cumin and cayenne along with salt and pepper to taste and stir briefly.
- Add diced tomatoes and black beans along with 1/4 cup of water. Simmer soup covered to allow flavors to blend while preparing the salad.
- In a small jar, combine 3 tbsp olive oil, lime juice, cumin and small crushed garlic clove along with salt and pepper to taste. Shake until well blended. Just before ready to serve soup, toss spring mix and red bell pepper with dressing.