Now that Fall is officially upon us, I am very excited to get back to making soups. One of my favorite quick fall soups is Black Bean Soup. This recipe comes from Allrecipes.com, a terrific source for all sorts of recipes for any occasion. To take this recipe over the top, add an additional drizzle of Marisolio Spicy Serrano Honey Vinegar on each serving. Spicy Honey Serrano Vinegar is on sale during the month of September, so don’t miss out on an opportunity to save 10% when you purchase it.
2 (15 oz) cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 Tablespoons sour cream
2 Tablespoons thinly sliced green onion
In an electric food processor or blender, combine beans, broth, salsa and cumin. Blend until fairly smooth.
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
Ladle soup into 4 individual bowls, and top each bowl with 1 T. of sour cream and 1/2 T. green onion.
Drizzle Spicy Serrano Honey Vinegar over each serving to taste.