Secret Ingredients

I love discovering new flavor combinations.  As I learn more about spices and fresh herbs I am fascinated with how the addition of one ingredient can draw out flavors of others.  I searched for a black bean soup, per request of Shea, and eventually settled on this recipe.  I wasn't too sure of some of the ingredients but after the soup was finished, I was amazed at the wonderful flavor of black beans and cumin.  I was so crazy about this soup that I made up a second batch the very same week and probably had black bean soup 7 days in a row for lunch.  And I never grew tired of the flavors.  Every time you make a black bean soup, you MUST include a few teaspoons of cumin!  It is the secret ingredient in this recipe that makes it a five star recipe.  Enjoy!

Black Bean Soup
Ingredients:
2 cans black beans, drained and rinsed
1 can black beans, drained and rinsed (to be used separately)
1 small can of corn, drained and rinsed
2 cups chicken broth
1 1/2 cups salsa**
2 teaspoons fresh cumin, more if desired

For garnishes:
sour cream
avocado
green onions

**I make my own fresh salsa with mixing these ingredients:
2-3 roma tomatoes, diced
1/2 small onion, diced
fresh cilantro, chopped
pinch of salt, paprika, garlic powder

1. If using your own fresh salsa, prepare it first.  This will give a little extra time for the juices of the tomatoes and onions to combine with the seasonings. 

2. In a food processor or blender, combine 2 of the cans of black beans, corn, chicken broth, salsa, and cumin.  Blend until creamy smooth. 

3. In a large pot add the remaining can of black beans, leaving the beans whole to add texture to the soup.  Add in the black bean mixture from the blender.  Heat until just starting to bubble at the edges, but do not bring to a boil. 

4. Serve immediately with desired garnishes. 

Bon appetit!