Black Bean Soup

I must admit, I cheated. This is a quick and very easy recipe. If you opt not to buy premade Pico de Gallo, then the recipe becomes a bit more work. I was tempted to call this, "Quick and Easy Black Bean Soup" because, using my method, it is just that!

Here goes:

INGREDIENTS:

• 1 lb bag of black beans
• 2 cups veggie stock
• 2 cups fresh Pico de Gallo (if you're in the Milwaukee area, I bought mine at Sendiks in Whitefish Bay)
• fresh cilantro
  
• 1 lime
  
• 1 T ground coriander
• salt to taste
• chili powder to taste
• fresh avocado for garnish
  

(The Pico de Gallo ingredients are as follows:  fresh diced tomatoes, fresh minced jalepeno pepper, diced red onion, fresh cilantro, lime juice)

METHOD:

• Cook the black beans per package directions. 
• When done, mash slightly with a potato masher or use an immersion blender. Do not puree completely. Most of the beans should remain whole. Mashing slightly gives the soup a thicker texture and allows the bean flavor to combine with the other ingredients. 
• Add vegetable stock, lime and seasonings. 
• Let cool for about 30 minutes to an hour. 
• Add fresh pico de gallo and more cilantro if desired.
  
• Refridgerate overnight to let soup rest which allows flavors to meld.

YIELD:

8 cups


Serve warm, topped with fresh avocado and cilantro. You can also top with more pico de gallo, sour cream, green onions or tortilla chips!

Enjoy!