I’ve made black bean soup before, but it never quite satisfied me. I tried authentic recipes made from dried beans, but they were always too thin, even watery. Then I read on someone’s blog about partially pureeing the soup and was intrigued. Just a few days later I found a similar technique in a new book I’m working on.
I can’t talk about the book quite yet, nor can I give you the full recipe, but it’s pretty straightforward. You spice it up with cumin and something hot like Tabasco or chili powder. Half a can of tomatoes are added, which gives the soup some of its body.
But the real trick is mixing half of the canned beans (yes, canned work perfectly here) with some of the broth in a blender or food processor. That gives the soup a perfect texture. Just don’t forget to serve it with lime wedges.