Friday, January 7, 2011

Black Bean Soup in Five Minutes

This is our new favorite soup.  I got the idea from another food blog, and made it mine.  One of the lovely things about the soup besides it's amazing flavor and texture is that if you pick the right salsa, you know exactly what you are eating.  For two people, make the recipe below and serve with a salad and some bread or tortilla chips (my mom suggested quesadillas on the side, which is a great idea).  Or double the recipe, have just a big bowl of soup each, leaving one serving for someone for lunch the next day.

Our preferred salsa is Green Mountain Gringo Salsa, the Roasted Chile kind.  You can identify all the ingredients, there is nothing that isn't real food in GMG Salsa.  We love it, and with the beans it is great.

You can use vegetable broth, chicken broth, or even water.  Whatever you have around.  I would use water only in a pinch, because you want the liquid to add flavor to the soup.  I used homemade vegetable broth when I made it the other night, and will again tomorrow when I make this for company.  (Yes!  This soup is so delicious and pretty, it is company-worthy, and fun by putting out different garnishes to choose from.)

The garnishes are optional, and you have lots of options.  I would do at least one garnish, even if it is just some cilantro, but none are necessary, this is a super flavorful soup.

  • 1 can black beans, drained and rinsed
  • 1/2 cup salsa
  • 3/4 to 1 cup vegetable broth
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
Optional Garnishes
  • Shredded cheese (sharp cheddar is great)
  • Cilantro
  • Diced avocado
  • 0% Greek yogurt
  • Crushed tortilla chips
  • Put all ingredients in a food processor or blender, start with 3/4 cup broth and add more if needed to reach desired soup consistency
  • Blend until smooth
  • Pour into pot and heat over medium heat
  • Eat

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