Fire-Roasted Tomato and Black Bean Soup with Fresh Salsa

Name: Fire-Roasted Tomato and Black Bean Soup with Fresh Salsa
Ingredients: Soup; 1 tablespoon oil (canola, vegetable, olive, coconut); 1 red onion, coarsely chopped; 3 cloves garlic, finely minced or pressed; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon chili powder; 2 cans (14-ounces each) fire-roasted diced tomatoes, undrained; 2 cans (15-ounces each) black beans, rinsed and drained; 2 1/2 cups low-sodium chicken broth; 1/2 teaspoon salt; 1/2 teaspoon pepper; Squeeze of fresh lime juice, a couple teaspoons; Salsa; 1/2 cup finely chopped red onion; 1 clove garlic, finely minced or pressed; 1 cup fresh or frozen corn kernels (thawed if frozen); 1/2 cup chopped red pepper; 1/4 cup chopped cilantro; Squeeze of fresh lime juice; Salt and pepper

INGREDIENTS

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Soup

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1 tablespoon oil (canola, vegetable, olive, coconut)

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1 red onion, coarsely chopped

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3 cloves garlic, finely minced or pressed

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1 teaspoon dried oregano

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1 teaspoon ground cumin

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1 teaspoon chili powder

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2 cans (14-ounces each) fire-roasted diced tomatoes, undrained

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2 cans (15-ounces each) black beans, rinsed and drained

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2 1/2 cups low-sodium chicken broth

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1/2 teaspoon salt

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1/2 teaspoon pepper

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Squeeze of fresh lime juice, a couple teaspoons

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Salsa

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1/2 cup finely chopped red onion

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1 clove garlic, finely minced or pressed

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1 cup fresh or frozen corn kernels (thawed if frozen)

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1/2 cup chopped red pepper

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1/4 cup chopped cilantro

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Squeeze of fresh lime juice

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Salt and pepper

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