Guest Recipe: Lindsay S. Nixon of Happy Herbivore Abroad

CUBAN BLACK BEAN SOUP!

photocredit: Kel Elwood

½ small onion, chopped
1 ½ tsp chili powder
1 tsp ground cumin
1 15-oz can black beans, drained and rinsed
1½ c vegetable broth
¼ c prepared salsa
1½  tsp lime juice
2 tbsp fresh cilantro, chopped (garnish)
1–2 green onions, sliced (garnish)
corn chips, crumbled (garnish)
hot sauce or cayenne pepper (optional)

1 Line a skillet with a thin layer of water (or vegetable broth). Sauté onion over high heat until translucent-about 2-3 minutes. Add chili powder and cumin, and stir to combine.
2 Add beans, vegetable broth, and salsa. Bring to a boil, then reduce to low and simmer for 10 minutes. Remove from heat and stir in lime juice.
3 Transfer half of the mixture to a blender and puree until mostly smooth. Mix puree back in with soup.
4 Garnish with cilantro, green onions, and broken corn chips. You can also drizzle with hot sauce or add cayenne pepper to taste, if desired.

*Chef's Note: You can make your own corn chips from corn tortillas. Crisp tortillas in a toaster oven or oven (350°F) for a few minutes until crisp.

To purchase a copy of Linday's cookbook, Happy Herbivore Abroad, CLICK HERE. You can also find more great vegan recipes on her food blog, HappyHerbivore.com!

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