This recipe is EASY!! And for flavor, I give it an 8.5 out of 10.
1 1/2 cups cooked black beans* 1/2 cup Mexican salsa (with no added sugar) 1 cup veggie broth (we use powdered vegetable broth dissolved in hot water) 1 small onion, chopped
*Soak dried black beans overnight or longer, rinse well, then cook and drain.
Place all ingredients in pan and cook covered over medium heat for 15 minutes. If desired, mash some of the beans with a potato masher.
This is a small size, serves 2-4, depending on whether it’s a side soup or main dish.
Original Recipe: http://mothering.com/recipes/gluten-free-black-bean-soup-chorizo