Pantry Palette: Black Bean Soup

I left work this afternoon with a dry cough and was looking in the pantry to find something I could throw together that would be easy and soothing for my sore throat. I came up with this super easy black bean soup recipe, and it's made exclusively from things you can keep in your pantry for those sick days when you're tempted to just get chinese food or a pizza delivered because there's nothing good in the fridge.

This recipe took about 25 minutes from opening the first can to dividing out the portions.

Yield: 4 servings (1 1/2 to 2 cups each)

Ingredients:
1 tsp extra virgin olive oil
2 cups salsa (I used Safeway Select Southwest Salsa)
2 15 oz cans of black beans, drained and rinsed
1 15 oz can low fat refried black beans
1 15 oz can fat free low sodium chicken or vegetable broth
1/8 tsp cumin
1/4 tsp chili powder (optional)
Garnishes: sour cream, cilantro, lime juice, green onions, tortilla strips...(These are not included in the calorie count to the left!)


Preparation:
1. Heat the oil in a saucepan over medium heat.
2. Add the salsa and cook for four minutes, stirring occasionally.
3. Add all other ingredients except the garnishes, bring to a simmer for five minutes.
4. Top with desired garnishes (I used the juice of 1/2 lime, chopped cilantro, and green onions) and serve.

I do have to show some love for one of my favorite kitchen tools of all time, my lemon/lime juicer, pictured below. It's awesome!!