Veggie Tortilla Soup

Serves: 2

1 cup black beans

Overnight soak the black beans in water

1 tsp salt
6 cups water

Wash the soaked beans under running water, add salt and water, allow to boil, reduce the heat to low and cook for 1 hour.

Yields: 2 and 2/3 cups cooked beans

Divide the cooked beans into 2 portions.

Note: We eat the same soup for dinner and the following day's lunch. We both finish the SouperBlast Pitcher's full capacity of soup in one sitting. I usually make a second batch for the lunch, the 2nd portion of cooked black beans will be used for lunch.

1 portion of cooked black beans, cooled to room temperature (1 and 1/3 cups)
1 jalapeno peppers, seeded
2 red bell peppers
2 tomatoes, chopped (1 cup chopped)
1 tbsp olive oil
1 tbsp raw red onion / shallot
1 tbsp cilantro, chopped
1 tsp ground cumin (start with 3/4 tsp and increase to 1 tsp, if you like cumin / if needed)
1/4 tsp chili powder (taste and add based on jalapeno spiciness, you might not need this or you might need 1/2 tsp)
3/4 tsp salt
1/4 tsp lime juice
2 cups vegetable broth

Add all ingredients to the SouperBlast Pitcher and extract on the 7-Minute Heated Cycle.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Yields: 5 and 1/2 cup
Taste Note: Tastes AWESOME.
Note: I made the soup with 1/2 tsp salt and without chili powder, because I was not sure about the spiciness from jalapeno. After 7 minutes, tasted it and added 1/4 tsp of salt and 1/4 tsp of chili powder and ran 1 minute cycle once.