• I (15 oz) can black beans, rinsed and drained. Or 1 1/2 cup cooked black beans
  • 3/4--1 cup tomato salsa, your favorite. I used ¾ c Trader Joe’s Organic Thick & Chunky
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground smoked paprika
  • 1 1/2 cup vegetable broth
  • Salt (or salt substitute) & pepp[er to taste
  • Juice of 1/2-1 lime
  • Toppers:
  • Diced avocado
  • Chopped Cilantro, or other chopped herb that you like

I began our dinner meal 15 minutes before we ate, and this soup was the main event. What could be easier than four main ingredients, a few seasonings, and two toppers. My guess is that this will become a go-to quick soup for your family.

THANK YOU Caryn Dugan for this recipe, and for your terrific YouTube channel, The Doc & Chef.  Her recipes were also featured in Health Science Magazine, Fall 2023.

Serves 2– can easily be doubled, tripled, etc.

Heat a medium saucepan over medium/high heat.  Add the beans and stir for about a minute, then add the cumin and paprika to very lightly toast the spices while stirring.

When they begin to stick to the pan, add the broth and stir to de-glaze the pan and blend all. Bring to a simmer and cook for a couple of minutes to marry flavors.  Then, blend the soup with a wand-like immersion blender, or very carefully (do not seal the carafe) in a blender, Blend the soup until the beans break down, but the soup is not satiny smooth. Add the lime. Taste and adjust seasonings,

Ladle into warm bowls and top with avocado and chopped cilantro, if desired. Fine served alone, or with salad or steamed vegetables, and, for hearty appetites, a bowl of hot brown rice to spoon onto the soup. If you like,  add a splash of hot sauce.