by Heather Harris-Brady
This is a perfect soup for summer, spicy and bursting with vegetables. You could easily adapt it for vegetarians, but smoked ham is traditional.
You’ll notice I don’t have a step-by-step for you today because I literally threw this together all at once. It’s quick, easy and delicious.
Quick Cuban Black Bean Soup, Serves 8
Two 15-oz cans of black beans
One 16-oz jar of salsa
Two cups of chicken stock (or vegetable stock)
2 t. cumin
3 c. assorted roasted vegetables, chopped (I used butternut squash, sweet potatoes and sweet corn)
1 c. smoked ham, diced
2 avocados, peeled, sliced and tossed with the juice of two limes
Rinse the black beans.
Combine everything but the avocados in a large saucepan and heat to boiling. Divide into bowls and top with the avocado.