2 16-ounce cans black beans, undrained
1 bouillon cube, crushed and dissolved in a little hot water
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon oregano
pinch cayenne, or to taste

Blend all ingredients in a blender and chill.

Salsa Topping:

1/4 cup red onion, chopped
1 ripe tomato, chopped
juice of 1 lime
2 tablespoons cilantro leaves or Italian parsley leaves, chopped (optional)

Combine the Salsa Topping ingredients. Divide the chilled black bean mixture into soup bowls and top with the salsa mixture.

4 servings