I fried the egg the first time around before I learned to poach...and I had no avocado. 😦

MIA much?  I know, but I’m still quite dedicated to this blog–I’ve just been so wrapped up in…life.  The last few weeks have been mighty busy.  While I would love for my first blog back to be on something wonderfully chocolaty, I think I’ll be going the healthy route.  Yes, friends  I am capable of churning out healthy foods.

If you’re from Long Beach (…summertime in the LBC..), then you know the 3rd/4th street street area is home to a handful of amazing breakfast joints.  I’m going to highlight The Coffee Cup. Mike and I love getting brunch on Sundays–so we hopped onto yelp to find a new go to spot.  All the rave reviews lead us to a really busy and beloved local spot.   So after a few minutes, Mike decided to have the black bean soup.  Black bean soup?! For breakfast?  I wasn’t really too keen on the idea, especially since we always switch plates halfway thru.  But he was adamant–and black bean soup it was.  And thank goodness he ordered it, because it was phenomenal.  I’m totally an eggs or french toast for breakfast kinda gal…but man, this soup was great.   Wonderfully savory and well flavored, they kicked it up a notch with some freshly sliced avocado, 2 poached eggs, heaping pile of salsa, and a dollap of sour cream.  YUMMY!

So my friends, I knew I could replicate it…I knew I could make my own version.  And guess what? It tastes great and it’s super healthy–so much that I’ve made it twice in the last 2 weeks.  It’s definitely a versatile recipe so do with it what you will.  I like to have my soup with a dash of Tapatio or Sriracha!

Black Bean Soup

Makes about 3-4 servings

2 cans of black beans, mostly drained.  Reserve 1/2 liquid in from one can.
1 small onion, diced
1 tbsp olive oil
1 1/2 teaspoons chopped garlic
1 can of Italian stewed tomatoes
1/2 teaspoon salt
3 qt reduced-sodium chicken broth (or vegetable broth)
3/4 teaspoon white pepper
1/2 teaspoon of cayenne pepper
1/2 teaspoon of paprika
1 poached egg per person.
Some sour cream for garnish
Sliced avocado


In a heavy pot, saute onions and jalapenos until cooked (about 4-54 minutes).  Throw in garlic and saute until fragrant.

Empty canned beans, reserved liquids, stewed tomatoes, and broth into pan.  Add paprika, salt, pepper, and cayenne.  Stir until mixed thoroughly.  Bring mixture to a boil and allow to cook for an additional 5 minutes.  Lower heat to medium-low.

Take 3/4 soup and place into blender.  Puree until mostly smooth.  Pour puree back into soup.  This will make your soup thick and stew like.  Mix until puree and remaining solids are combined thoroughly. Soup is ready!

Serve soup with one poached egg (instructions follow), avocado slices, and sour cream.  Enjoy!

How to Poach an Egg

Crack one egg into a small bowl (this will help to preserve the shape when placed in water).  In a small saucepan, bring 3 cups of water and 2 tsp of vinegar to a boil.  Lower the fire down to medium, until the water is on the verge of boiling.  Gently drop egg into hot water.  Using a slotted spoon, gently push whites into the center. Cook for 4 minutes (you’ll still have a runny egg–the only way to eat it my friends!)

Remove egg using a slotted spoon.