Monthly Archives: April 2015

Almost Instant Black Bean Soup

imageI found this soup on Beard and Bonnet as 5 Ingredient Black Bean and Salsa Soup. I love black bean soup and I make it often, usually using the recipe in Isa’s cookbook, Appetite for Reduction. When I saw this recipe on the Beard and Bonnet blog, I was interested in trying it, but rather skeptical because it had, afterall, only 5 ingredients and some of those ingredients were canned. I’m awfully glad I tried it, because it makes a very tasty soup and it is so quick and easy to make. The key to it’s tastiness is good quality salsa. We use Herdez.

image1 tsp olive oil

1/2 cup chopped green onion

2 cans organic black beans, rinsed and drained or 3 cups cooked black beans (we cook our beans in a slow cooker, about 3 hours on high, then freeze them in 1 1/2 cup quantities)

2 cups of salsa

2 cups vegetable broth

diced avocado

Heat the oil in a medium sized pot then add the onions. Saute for a few minutes, then add the beans, salsa and broth. Bring to a boil, reduce heat and simmer for about 15 minutes. Stick an immersion blender in the pot and give the soup a whirl for a bit. I blended the soup just enough to thicken it, but not so much that it was pureed. Serve topped with the diced avocado. (When I made this soup the other evening, it was on the table in half an hour and that even included making a salad).

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