Black Bean Soup

2 cans black beans, rinsed and drained, reserving half (or, use 1 lb. of dry beans cooked in the crock pot - see below)
1 bunch of cilantro, coarsely chopped
1 can of stewed tomatoes (with onions, chiles, etc. is good)
(if your tomatoes don't have additions, add 1/2 medium onion, chopped fine)
2 teaspoons lime juice (or more if you like that flavor)
2 cloves of garlic, chopped (or 1 teaspoon of bottled garlic)
1 1/2 cups chicken broth

Mix all of the ingredients in a blender or food processor, reserving half of the beans (because all of it will probably not fit in the blender, and I think it is better to leave some of the beans whole in the soup). Blend until well mixed and you can see that the cilantro has been blended well. If the cilantro was at least chopped up a little bit, it should all be fine. Transfer to a medium pot and add the rest of the beans. Simmer for 15-20 minutes until heated through.

Serve with shredded cheese, sour cream, tortilla chips, or guacamole.


This is a great way to use black beans, and it is a little like a vegetarian taco soup.

*It is about 4 times cheaper to buy dried beans than the already pretty cheap canned beans. If you plan a day ahead, you can cook one bag (1 lb.) of black beans in a crock pot for 8-10 hours. Just add enough water so that there is about 2 inches of water above the top of the beans (maybe a little less if the beans don't come close to filling up the crock pot). You don't want the beans to ever be uncovered by the water. Check them every couple of hours if this is your first time, to be sure they don't become exposed. You'll know the beans are done if you blow hard on a few and the skin breaks. Extra beans can be frozen in ziploc bags and defrosted quickly to use instead of canned beans.