This recipe is easy and makes enough to take to work for a few days or for a second night of leftovers. I pair this soup with a salad and bread for a full meal, or you can have this as an appetizer before a larger course. This recipe is vegetarian but the addition of sausage or chicken make this a heartier meal. I adapted this recipe from Real Simples recipe collection and added chili peppers, and spiced rum bay leaves (South Florida specialty). This recipe would also be great with the addition of chipotle peppers in adobo sauce. Enjoy!
1 tsp. olive oil
2 cups fresh salsa (usually in the produce or deli section of your grocery store)
2 15 oz. black beans, drained and rinsed
2 cups chicken or vegetable broth
1 16 oz. can refried black beans (sometimes you have to poke around in your grocery store a bit to find these- usually in the Ethnic food section)
* 1/2 cup sour cream (optional)
* 1/4 cup fresh cilantro, roughly chopped (optional)
* 1 chopped small jalapeno
Heathe the oil in a saucepan or large pot over medium heat. Add the salsa and cook, stirring occasionally, for 4 minutes. Add the refried beans, black beans, and broth and bring to a simmer. Cook until warmed through, about 5 minutes.
After you ladle the soup into bowls, top it with any remaining salsa, sour cream and cilantro, and diced chilis.