soup3i made black bean soup for the first time and was really happy with the results. i served it with shredded cheese and some fresh cilantro (we had enchiladas for the main course.)

i fell in love with latin food while living in guatemala a few years ago and i wrote at length about the experience on a travel blog that a friend and i started. for close to a year, we posted digital “post cards” with updates on where we were in the world and what we were doing. looking back, i’m so glad we did. it’s amazing to see where you’ve been in life, it helps you get excited about what you’re going to do in the future, or at least that’s what it does for me.

for the soup you’ll need:

– two cans of black beans, undrained
– one can of chicken broth
– a dash of cayenne pepper
– white onion, chopped
– fresh cilantro, also chopped
– shredded cheddar
– sour cream

first use a potato masher or food processor (or, in my case, the magic bullet. don’t judge) to mash up the beans. then heat up the beans, chicken broth, and onions then top with a dash of the cayenne pepper before bringing to a boil. lower heat and let soup simmer until ready to serve. top with cilantro (optional) and cheese or sour cream (also optional) before serving.



soup4my faithful taste-tester.


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