Creamy Black Bean Soup
This is a one-step soup that is both delicious and nourishing. For your child's school lunch, pack it in a stainless steel heatproof container and include a small container of grated Monterey Jack cheese or tortilla chips.
I love sending my kids off to school with lunch in a thermos, especially on a cold day.”
- 1 cup water
- 2 15-ounce cans black beans, drained and rinsed
- 1/2 cup plain nonfat yogurt
- 2 scallions, white and light green parts, cut crosswise in thirds
- 2 tablespoons mild salsa
- 1/4 teaspoon ground cumin
- 1/2 teaspoon Kosher salt
Pour the water in a blender followed by the black beans, yogurt, scallions, salsa, cumin and salt. Blend until silky smooth.
Pour into a saucepan and set over medium heat. When it is heated through, pour into stainless steel heatproof containers and cover tightly.