10 Minute Black Bean Soup

This vegetarian black bean soup can literally be made within minutes but it tastes like it took you forever! It probably only makes a good 4 or 5 bowls worth so if you want a ton of leftovers, I would suggest doubling the recipe.

*Note, if you have an immersion blender use it. If not then for step one first throw everything but 1 can beans into blender or food processor then transfer to pot and heat up and add the other can of beans.

Since there isn't too much protein in this soup, I usually pair it with quesadillas. My husband likes to dip the quesadillas into the bean soup. We have a quesadilla maker and grease that up and add one flour tortilla and homemade pico de gallo with pan seared chicken, cheese and cover with an additional flour tortilla. I will include recipe for chicken and pico in a post following this one. But regarding the Black Bean Soup...

Ingredients:

• 2 (15 oz) cans black beans, drained and rinsed
• 1.5 cups vegetable broth
• 1 cup chunky salsa
• 3 t cumin
• 3 t lime juice
• 1 t garlic powder 
• Sour cream, chopped green onion and chopped cilantro for topping

In a large pot over medium heat, stir 1 can beans, broth, salsa, cumin, lime juice and garlic powder. Use an immersion blender and blend ingredients until smooth. Once smooth, add your 2nd can of black beans and stir. Once hot you can pour into bowls, top with sour cream, green onion and cilantro if you wish and enjoy.

Super easy!!