Yesterday I got a hankerin’ for black bean soup, but the only kind I knew how to make involved sweet potatoes, a blender and a lot of trouble. I thought back to the good ol’ days when I worked at Sue’s Java Cafe in Redding, where the soupe du jour was often times the most delicious and simple black bean soup I’ve ever had.
I took a lot of recipes with me after I quit working there… Why I didn’t bother taking this one that I’m now craving is beyond me! I couldn’t even remember the basic ingredients that went into the soup pot, so I tried to push it out of my mind and strive for something different, but just as hanker-fulfilling. I ended up with a black bean soup that is a little spicy, very sour, a tad sweet and best of all – super easy.
Spicy & Sour Black Bean Soup
2-15oz. cans Black beans, undrained
1 cup Vegetable broth
1 cup Peach-Pineapple salsa (or more)
1 tbsp. Chili powder
1 tsp. Cumin
Plain soy yogurt
1. Place beans, broth, salsa, chili powder and cumin in a medium sized pot. Bring to a boil and continue to stir until your hunger becomes so strong you can’t wait any longer (read: the soup gets thicker the longer it sits!).
2. Mix soy yogurt with lime juice to taste. Ladle soup into a bowl and garnish with lime-yogurt, a slice of lemon and freshly chopped cilantro.