Black Bean Soup Made Easy
Any one who thinks black bean soup isn’t the easiest thing ever is nuts. Get a box of black bean soup. Get the right spices and add a few shakes. Done. And if you’re feeling ambitious, throw in a little lime, cilantro and avocado.
Critics might say it’s better to make it from scratch. So buy beans from a can and mush them up yourself? I guess if you have a sweet blender and want to show off. It’s much simpler to just get the pre-made stuff, assuming it’s dairy free and gluten free. It comes in a box and is awesome.
Spicy, Crunchy and Hot
Black bean soup needs to be spicy. Otherwise, it’s just mushed up black beans. And that’s like eating baby food. The boxed stuff from Trader Joe’s comes pre-seasoned, but unless you’re a huge wimp, it needs much more spice. I added several shakes of chili powder, salt and cilantro. To balance it all out, a little fresh lime juice makes it practically gourmet.
Like most of my soups, I like it with a little crunch. Tortilla chips are great to crush (by hand is fine) and sprinkle on top.
Finally, this soup in particular has to be served hot. Like burning fricking hot. It adds to the spicy effect and makes it more enjoyable to eat. That’s assuming soup is something you eat.
Bonus Tip: To make it a complete meal, I threw in some quinoa. Try it. Pretty damn good.
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