(Loosli Traditional Halloween Dinner – and a soup we eat year-round)

4 16 oz cans of black beans (or 8 cups cooked-from-dry black beans – see how to do this here)
2 cups chicken broth
2 small onions or one large one, chopped
2 tsps crushed or minced garlic
2 16 oz jars of chunky salsa (mild, medium or hot – will determine how spicy the soup is – can use 2 15-oz can of petite diced tomatoes and 1-2 cans of diced green chilis instead of salsa if desired, may want to use more onion if not using salsa)
8 tsp lime juice or the juice of 4 limes (optional)
4 tsp ground cumin
½ crushed red pepper (optional – adds heat)

Directions:

  1. Place 1 can of beans with liquid from can (or 2 cups of cooked beans and ½ c of liquid they cooked in) as well as the chicken broth in a blender. Blend until smooth.
  2. Coat large saucepan or soup pot with cooking spray or a bit of olive oil. Heat over high heat and saute onion until tender.
  3. Add blended bean mixure, remaining un-blended beans (with liquid), salsa, lime juice, cumin and crushed red pepper (if desired). Mix together.
  4. Reduce heat to simmer and cook for 25-30 minutes, stirring occasionally.
  5. Serve garnished with plain yogurt or sour cream, chopped cilantro, shredded cheese, crumbled totilla chips.

Makes 8-10 servings