Our dear friends Todd and Trista had us over the other night for amazing fish tacos and her incredible (not) bean soup, bean soup. She swears this is not bean soup, but as her husband said… “If it looks like bean soup, and it smells like bean soup and it taste like bean soup, then its bean soup.” Agree. In any case this is crazy easy and amazingly delicious!!!
It can be served as a light dinner or a fantastic side to any main course. The following recipe is for a large crowd (maybe 10) so half the recipe if your making it for just a few. I added a little Mexican cheese blend on top of the soup for this little photo shoot but I do not recommend that when serving. Trista adds a smoked mozzarella that just makes this soup! See below.
Puree the black beans with an emersion hand blender (or in the blender). Add the large jar of green salsa, minced garlic and salt. Heat over medium-low heat for about 30 minutes. Shred the mozzarella and mix into soup before serving. We served ours with sour cream, lime wedges and tortilla chips.