Simple Black Bean Soup

Today I came home from a hot yoga class absolutely STARVING and didn't want a ham sandwich (which was about the fastest thing I could have made from the contents of my refrigerator).  After a little bit of evaluating and pondering, I decided to try my hand at pulling together a black bean soup.


Sidenote: black beans may very well be one of my absolute favorite foods ever, right next to gyoza.  Fried.


It's not perfect yet, and will probably take a few more attempts and changes to make it spectacular, but for a first try it was actually very good and I wanted to share:


This recipe makes enough for two people for lunch, so adjust according to your appetite!


1 can of black beans
1/2 can low-sodium chicken broth
1/4 cup Ro-Tel diced tomatoes with green chilies

3/4 Tbsp Mexican-Style Chili Powder

cayenne pepper to taste

Empty can of black beans into saucepan.  Using a potato masher, mash the black beans until about half are smashed.  Add chicken broth, tomatoes/chilies, and chili powder.  Bring to a boil, then add cayenne pepper and let simmer for a few minutes. 

Serve in warmed bowls, top with your choice of sour cream, shredded cheese, chopped green onions, and cilantro.

Updated:  This soup is actually even better after it's had a few hours to sit.  It thickens up quite nicely.