Black Bean Soup With Tomato Salsa

1. 1

   Pick over the beans and discard any damaged beans or stones. Rinse the beans. Place in a bowl, add plenty of water to cover, and soak for about 3 hours.

2. 2

   Drain the beans. In a large saucepan over medium heat, warm the olive oil. Add the yello onion and saute until soft, about 10 minutes. Add the garlic, cumin, chili powder, drained beans and 8 cups of water. Bring to a boil and reduce the heat to low, and simmer gently, uncovered, until the beans are very tender and begin to fall apart, 2-3 hours.

3. 3

   When the soup is ready, season to taste with salt and pepper. Ladle into individual bowls and garnish each with a spoonful of the salsa. Serve immediately

* Per serving · 4 servings · Values may vary.

No additional tips available.