Easy Funky Black Bean Soup

Black Beans are by far my favorite legumes - they are dense and meaty and full of antioxidants.  I love using them to make burgers, dip, salsa, you name it.

When I was visiting some friends down south we had a dinner where people contributed dishes from their unique repertoires.  As my friends are pretty diverse, the meal turned out to be pretty diverse too (with japanese, vietnamese, and other random cooking).  My vegan buddy made this delicious and easy black bean soup with a ton of spices and PINEAPPLE.  Seriously, I would have never thrown it in there, but it blended perfectly into the soup.

• 2 cans black beans not drained
• 1 can diced tomatoes with juice
• 3/4 cup of frozen corn (or 1/2 can of corn drained)
• 1 Tablespoon chilli powder
• 1 Tablespoon cumin
• 1 Tablespoon corriander
• 2 cloves of garlic smashed
• Splash of red wine vinegar
• Splash of lime juice
• Can of pineapple tidbits

Throw all ingredients except pineapple into a large soup pot.  Cook over medium heat until warmed through.  Right before you turn the heat off add in the pineapple.  

Eat with crushed tortilla chips or on own.  Then go brag about eating a vegan meal to some animal lovers :)