Black Bean Soup

Black Bean Soup

Five in 25

Five Ingredients

Mexican Crema (as much as desired, or substitute sour cream)

1 ripe avocado

2 15 oz cans of black beans

1 15 oz can of fire roasted diced tomatoes

1 t vegetable base (or 1 cup vegetable/chicken stock)

Add 1 cup of water to a medium sauce pan and whisk in the vegetable base.  Add the canned tomatoes and cans of black beans.  If you want a thin soup, leave the liquid in one or both cans.  For a thicker soup, drain the beans.  Season with salt and pepper.  Bring to a simmer and cook for 8-10 minutes.

Blend the soup to your desired consistency with an immersion blender or counter top blender (see Dish Notes).  Taste and adjust for seasoning

Slice the avodado. 

Serve the soup with a drizzle of crema and the sliced avocado.  Other great garnishes include cilantro, jalapenos and queso fresco.

Dish Notes

Omit the crema to keep this vegan.  If you use a counter top blender you may want to work in batches as hot liquids expand and can cause kitchen mishaps if precautions aren’t taken!  Go easy on the salt before tasting as canned beans can be very salty.