Makes four servings
Ingredients
- 1 tbs. extra-virgin olive oil
- 2 cloves garlic, minced
- ½ cup diced onion
- ½ cup diced carrot
- 1 cup salsa
- 1 can black beans (15 oz.)
- 1 can refried black beans (15 oz.)
- 2 cups chicken or vegetable stock
- 1 to 2 tsp. adobo sauce
- Salt to taste
- ¼ cup sour cream or plain Greek yogurt
- 1 avocado, diced
Heat olive oil in a medium saucepan, and sauté the garlic, onion and carrot until almost tender. Add the salsa, black beans, refried beans and stock, and season with adobo sauce and salt to taste. Simmer soup until vegetables are tender, and serve with a dollop of sour cream and some diced avocado.
