Smoky with cumin and tangy with lime, this black bean soup, courtesy of Deana Gunn and Wona Miniati, the authors of Cooking with All Things Trader Joe’s, will warm you on the blistery days of winter and double as a pool-side bean dip come the sultry nights of summer. With only 10 minutes of preparation time and 20 minutes of hands-off cooking, you’ll have plenty of time to unwind after a long day at the office (or to splash around the pool) while this fiber-rich and nutrient-dense soup practically prepares itself.
Black Bean Soup & Dip
1 medium yellow onion, peeled and chopped
1 clove crushed garlic, or 1 cube frozen Crushed Garlic
2 Tbsp extra virgin olive oil
1 tsp ground cumin
2 (15-oz) cans black beans (do not drain)
1 cup (half a jar) of your favorite salsa
2 Tbsp lime juice (juice of 1 lime)
Plain yogurt or sour cream (optional)
In a medium pot, add the olive oil and sauté the onions until they are soft and translucent. Add cumin and garlic, sautéing for an additional minute. Pour in black beans (including juices), salsa and lime juice. Stir to combine and bring to a simmer. Simmer covered for 20 minutes. When serving the soup, top with a dollop of yogurt or sour cream.
If you prefer a smoother soup, you can puree one of the cans of beans. For a thicker bean dip, let it simmer longer and serve with tortilla chips.