Easy Black Bean Soup

1 medium onion, chopped
sunflower or other light oil for sauteeing
2 garlic cloves, scored
3 cups water
1 can black beans, not drained
1 can diced tomatoes, not drained
1/3 cup white rice
salt and ground cayenne pepper to toast
1 teaspoon liquid smoke, ot to taste

Saute the onion in a thin layer of oil in a 2-quart pot. When it´s soft and slightly browned, drop in the garlic and saute about a minute longer.
Pour in the water, beans with liquid, tomatoes with liquid, and the rice, and stir.
Bring to a boil, then lower the heat and cover. Let it simmer for about 30 minutes, until the rice is nice and soft.
Once the soup is finished cooking, season it with salt and cayenne and the liquid smoke.
Then pour the soup into a blender, incluiding the garlic cloves, and blen until pureed but you can still see flecks of black bean.

Chilled Tropical fruit soup

4 cups pineapple, cut in one-inch cubes
3 cups papaya, cut half-inch dice
juice of 2 orange
juice of 1 lime
1 tablespoon rice syrup or maple syrup, or to taste
1/2teaspoon ground nutmeg

Place all ingredients into a blender or food processor and puree until smooth.
If necessary, add another teaspoonful or two of syrup and blend for another few seconds. Pour into a large bowl or pitcher, cover, and chill for thirthy to forty-five minutes.
Serve chilled in bowls or in tall glasses.

Chilled strawberry melon soup

2 cups strawberries, sliced
2 cups cantaloupe, chopped
1/2 cup honeydew or other sweet melon, chopped
1 cup unsweetened orage juice
1 cup unsweetened pineapple juice
1 cup unsweetened apple juice
juice of one lemon
2 tablespoon maple syrup or alternative liquid
1 tablespoon fresh mint leaves, shredded(optional)

Place fruit, juice, and sweetener into a bowl of a blender or food processor.
Blend or process until very smooth. Pour into a large jar or bowl, cover tightly
and chill for at least one hour, or up to four hours.
Ladle into individual serving bowls, and garnish with a sprinkling of mint leaves if desired.