Prep Time: 15 minutes
Cook Time: 10 minutes
I put this soup together on a cold Florida day when I wanted something warm and filling but didn't have all the ingredients called for in the recipes I found on the Internet. Necessity is the mother of invention. This will yeild enough for two or three people.
1 16 ounce can of black beans
1 1/2 cup water
One half of a vegetable bouillon cube (or use vegetable broth in place of the water)
1 tablespoon olive oil
1 teaspoon cumin
1 tablespoon salsa
1 mild green chile (from a 4 ounce can-reserve the other chile for when you make chili)
1/2 cup carrot sticks or diced carrots (frozen is best)
1/3 small white onion
1 clove garlic (or 2 teaspoons minced garlic)
Equal amounts of corn starch and cold water, about an ounce of each (I used a shot glass to measure and filled it a third of the way to the top with both, then used a salad cruet to mix them)
Put the oil in a medium-sized heavy pot. Dice the onion and saute the onion and garlic in the oil until the onion is transparent. Add the vegetable broth (or dissolve the vegetable buillon cube in 1 1/2 cups of boiling water). Add the carrots. Slice up one mild green chili from a 2 ounce can into small pieces and add it to the pot. Drain half the liquid from a can of black beans. Do not rinse the beans. Put half the can contents into a food processor, (I used one of those bullet things) and puree until smooth. Pour the puree into the pot and stir well. Add the cumin and salsa and stir well. Add the remaining whole black beans and stir. Allow the mixture to simmer for about 10 minutes. Mix the corn starch with cold water and pour it into the pot, stirring constantly. Turn off the heat. The soup will thicken slightly. Serve immediately. You don't need to add extra salt since there is salt in the canned black beans, broth or bouillion cubes.
Add some shredded soy cheese or soy sour cream as garnish, along with several tortilla chips. Yum.