Cuban Black Bean Soup

• 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!

Nutrition Information