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FAST, EASY, DELICIOUS and dare I say it…yes, Nutritious!

This is one of my all-time favorite recipes.  It takes me literally 5 minutes to throw together.  It is inexpensive, quick, nutritious and so delicious.  Anyone who tastes it, asks for the recipe – you know that’s a keeper!I use an immersion blender which cuts prep and clean up time.  In fact, I strongly recommend an immersion blender in every kitchen for super quick soup blending.


  • 1 Tsp. veg. oil
  • 1 garlic, crushed
  • 2 cups water
  • 1 tsp – 1Tbsp. adobo sauce from the chipotle chili peppers in adobo sauce (save unused for your next batch!)
  • 3 – (15oz) cans black beans, rinsed and drained
  • 1 cup bottled salsa
  • 1/2-1 fresh lime, squeezed
  • 1-2 Tbsp Pickled jalapeno juice and sliced or diced jalapeno, as per your preference
  • 1/2 cup chopped cilantro
  1. Heat oil in large saucepan over med heat. Add garlic, sauté 1 minute. Stir in water, adobo sauce, beans, and salsa. Bring to boil, reduce heat, and simmer 1 minute.
  2. Use immersion blender directly in soup pot OR Place 3 cups of black bean mixture in blender, process until smooth. Return pureed mixture to pan. Stir in lime juice, simmer 10 minutes. Remove from heat, stir in cilantro.

Garnish: sour cream or plain yogurt, shredded Monterey jack or cheddar cheese, splash of Cholula, avocado, a few tortillas dipped directly into the soup .

Yields 4 servings (1 1/4c. serving size)

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