Spicy Black Bean Soup

Sometimes a failure is still a success.    Lesson learned - you can't put an entire bunch of cilantro into soup and expect it not to taste more like Cilantro Soup than Bean Soup.   Thankfully, the jalapenos spoke loud enough to compete with the other flavor. 


Ingredients:

Black beans, 2 cans, drained and rinsed
Onion, 1 large, chopped
Garlic, 3 cloves, chopped
Bell Pepper, 1 large, chopped
Jalapeno, 1 large, chopped
Canned Tomatoes, 1 can low sodium or equivalent of fresh
8oz mushrooms, chopped
Cilantro, chopped, not the whole bunch. 
Pepper, to taste

Cook onions and bell pepper in a little water, on medium, until softened.   Add jalapenos, cilantro, and garlic, cook another few minutes, then add one can of black beans and one can of tomatoes.   Let the mixture cool a bit, then blend smooth. 

Meanwhile, cook mushrooms on medium in a little water or broth from the veggie mixture for about 5 minutes.  Then, add 1 can black beans and the blended soup mixture and continue to cook on low until ready to serve.

Makes about 4 servings of a main dish soup, about 8 of a side dish soup.