Black Bean Soup

Ingredients

• Canned black beans

  Low sodium, drained

  4 ½ cup or 1.17kg

• Water

  Plain, clean water

  1 cup or 237g

• Red wine vinegar

  1 tbsp or 15g

• Lime juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Organic Tortilla Chips

  Triangles - Kirkland Signature

  12 chips or 31g

Directions

1. Purée 1/2 of the black beans in batches in a blender (use caution if beans are hot) and transfer to a 2 1/2- to 3-quart heavy saucepan. Stir in 1 cup water, red wine vinegar, lime juice, and salt to taste, then thin soup, if necessary, to desired consistency with additional water. Bring to a simmer over moderate heat and simmer, stirring occasionally, 5 minutes.
2. Top with avocado, fresh tomato, jalapeños (if desired), and 4 crispy tortilla chips crumbled

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