Black Bean Soup

It is still cold and one of my favorite soups is a good black bean soup. First because I am Brazilian and Brazilians love beans (and rice), second because it's so rich in protein and nutrients.
I  would usually cook the beans in a pressure cooker but for this recipe, I actually used canned beans as a short cut. This serves 2 as an appetizer portion or small entree.  But is is simple to double the recipe.

2 cans of organic black beans (with no seasoning)
1/4 of an onion finely chopped
2 garlic cloves, pressed.
salt and pepper to taste
2 tbs olive oil

Blend the beans with 1 cup of water. Meanwhile saute the onions and garlic in olive oil, in a soup pot.
add the blended beans and let it simmer for 10 minutes. You can add a little more water if you think it's too thick. Season with salt and black pepper.

Serve hot with a parsley and egg garnish:

1 bunch of parsley finely chopped,
2 hard boiled eggs chopped
Extra virgin olive oil
lime juice, salt and pepper to taste
Make a little salad with these ingredients, and season well. I like the kick the lime gives.  Scoop on top of the hot soup.  Bom Apetite!