This is one of our all-time favorite soup recipes. It comes from the April 2004 McDougall newsletter and the McDougall Made Easy DVD.
We have this at least once a month, many times more than that. It comes together in a matter of minutes, and if you don't care what temperature it is, you can eat it immediately after putting everything together in the pot without even heating it!
Quick Black Bean Soup
Preparation Time: 5 minutes
Cooking Time: 10 minutes
3 15 ounce cans black beans, drained and rinsed
1 ¾ cups vegetable broth
1 cup fresh salsa
¼ teaspoon ground oregano
¼ teaspoon chili powder (or more to taste)
1/8 teaspoon smoked chipotle chili powder (optional)
several dashes hot sauce (optional)
Reserve 1 cup of the beans in a separate bowl, place the remaining beans, the vegetable broth and the salsa in a blender jar.
Process until fairly smooth, then pour into a saucepan.
Mash the reserved beans slightly with a fork or bean/potato masher. Add to the saucepan with the remaining ingredients.
Cook over medium heat for 10 minutes to blend flavors. Adjust seasoning to taste before serving.
Hints: This is great to make ahead of time and then heat just before serving. Make a double batch so you can enjoy a quick bowl of soup when you are hungry.
The only change I make to this recipe is to toss everything in the pot at once and use the immersion blender and whir the whole pot up to a thick liquid. Many times I blended this and immediately sat down to eat it for a quick lunch on busy weekend. It's so filling we don't even use bread with it, just divide it in half between the two of us and dig in. Of course, my husband puts a few squirts of sriracha sauce in his.
This soup was my introduction to black beans, and I'll be forever grateful to Mary McDougall for this recipe.