I love this easy Black Bean Soup. The skill set is: Can Opener Use, the Blender and then heat it up on the stove. (This recipe can be Vegan)

My friend Julie gave me this recipe, but it was her sister that found the original recipe in a newspaper in the Mid West.

I have made Cuban Black Bean Soup the long way and it was really good, but if I’m honest this easier version tasted better to me.

Back Bean Soup with Salsa

2   15.5 ounce cans of black beans drained

1 1/2 cups low-sodium chicken broth or for a Vegan Version just use Vegetable Broth

1 cup prepared Salsa . (Use less if you don’t like it spicy.) I also have substituted Green Salsa for the red with great results.

1/4 Cup Cilantro (and some extra for garnish)

1 tsp. cumin

Garnish with crumbled tortilla chips and sour cream (You can easily use  Vegan Sour Cream.)

Puree all the ingredients in the blender, except the garnishes. Pour into a large saucepan and bring it to a simmer. Simmer partially covered and stir frequently to allow flavors to meld together (5 to 7 minutes.) Serve and garnish with tortilla chips, sour cream and cilantro. I like to put more salsa on the table to add if desired.

I will give all the ingredients to people in a basket so they can make this for a quick meal. It is great for neighbors that just moved in or for those that have a sinus cold (Skip the sour cream.) I will give a 2 cans of black beans, a can of chicken broth, a jar of salsa Verde, the cumin measured out in a plastic bag, a couple packs of small tortilla chips, a bunch of cilantro and a small container of sour cream. It makes a great gift.