Name: Black Bean Soup
Cook time: 5 min
Total time: 5 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 cup (240 ml) of the bean cooking liquid; ¼ cup (25 g) shredded red cabbage; 1 cup (240 ml) vegetable broth; Handful of fresh cilantro leaves; ¼ cup (60 ml) The Savory Everything Spread; 2 limes, cut into wedges; 3 cups (555 g) drained Fiesta Black Beans; 1 avocado, cubed or sliced

Preparation info

Serves
4

Difficulty
Easy
Ready in
5 min

Appears in

Pescan

By Abbie Cornish and Jacqueline King Schiller

Published 2019

About

Abbie: This soup is a pleasant surprise that came out of us using leftovers during our testing days. Jacq put our Fiesta Black Beans into the blender and added her magic touch, and what came out became one of my favorite recipes in this book. It’s thick, flavorful, filling, and has a delightful little spicy kick to it.