Smoky Black Bean & Salsa Soup

BY CARYN DUGAN

Let’s use your favorite salsa, not as a condiment, but rather an ingredient! I love this soup because it comes together in literally 5 minutes, includes minimal staple ingredients I’ll bet you already have in your kitchen, and (most importantly) is super delish! To enhance it, you can use store bought vegan sour cream and tortilla chips or make your own. Check out below how simple these can be to make as well! I hope you love this as much as I do; it’s always in our meal rotation!

Prep Time Under 5 minutes Cook Time 4 minutes Serves 2

INGREDIENTS

• 1 14-ounce can of black beans, rinsed and drained • 1 cup of chunky salsa of your choosing • 2/3 cup of vegetable broth (or water) • 1 teaspoon smoky paprika • 1/2 teaspoon cumin powder • Optional garnishes: • Avocado, diced • Sour cream (recipe below) • Crap-free tortilla chips (recipe below) • Lime wedges • Cilantro

DIRECTIONS

To a blender, add the black beans, salsa, vegetable broth (or water), and spices. Run blender for just a few seconds as you want everything mixed well, but not smooth. We are aiming for a chunky soup!

Transfer this to a large sauce pan and warm over medium heat for 3-4 minutes.

Pour into two bowls and serve with optional garnishes.

Sour Cream

INGREDIENTS

• 1 12-ounce package of firm silken tofu • 1 1/2 Tablespoons raw cashews • 1 teaspoon white wine vinegar • Pinch of salt

DIRECTIONS

If you don’t have a high-speed blender, soak the cashews in water for 1 hour, and drain them.

In a blender mix all ingredients well. Taste and if not quite sour enough, add 1/2 teaspoon more vinegar at a time, blending well in between tastings.

Chill for at least one hour and serve. Will keep covered in a sealed container in the fridge for 3-4 days.

Crap Free Tortilla Chips

INGREDIENTS

• 1 package of corn tortillas - make sure the only ingredients are corn and lime

DIRECTIONS

OVEN: Pre-heat to 400 convection or 425 regular setting

AIR FRYER: Do nothing

Cut your corn tortillas into either triangles, if you want a conventional chip, or heck, grab a cookie cutter and have a good time!

For oven baking, line a baking sheet with parchment paper and lay out your cut tortillas, careful to not overlap. Bake for 14-15 minutes or 11 -12 minutes if using convection oven settings.

For air fryer - throw those suckers in there and at 400 bake for 8 minutes.