This is a spicy, hearty and tasty soup that's long been a fave in my house. A major factor in its popularity here is how quick and easy it is to make. You'll notice that I don't offer many ingredient quantity details. If you're not sure of anything just go light and add or season to taste at the end.

My wife is a great cook and I pretty much suck in the kitchen...that said, when I make this soup it's always a hit! Proof positive of just how easy this soup is to make.

Step 1: Ingredients

Gather up your ingredients (listed below). I'm going to list what I used on this particular batch. Don't think you have to add everything or be limited by the ingredients I use to whip up a perfectly primo potage of your own.

Tofu (firmer the better!)
Black Beans
Chicken Broth
White Onion
Garlic
Cumin
Oil (we use Canola and I toss in a little butter, just because....)
Salt
Pepper
Pickled/Sliced Jalapeno's (the ones with pickled carrot chunks)
Black Olives
Corn (fresh or canned)
Tamari
Salsa (a tasty roasted type...Herdez "Ranchera" is the bomb!)
Cilantro
Sour Cream
Cheddar Cheese
Avocado

Step 2: Prep Time

Cut up the onions, tofu, jalapenos (include the pickled carrots!), olives, corn (if fresh), cilantro and anything else you want to toss in. Crush some garlic.

CRUCIAL: BE SURE to hold onto the tastiferous liquid gold that the pickled jalapenos came in. You're going to need it.

Put some oil in a pan and get it heating up (don't burn it!) while you open your canned ingredients.

Step 3: Saute Time (this Is Where the Magic Happens!)

Once the oil is up to temp, saute the onions for a couple of minutes and toss in the garlic. Stir it up and let it hang on a low flame for another couple of minutes.

Time to get the tofu in there (remember, the firmer your tofu the better!). Add some tamari and stir it up. Let the concoction bubble on for minute then add cumin (don't be shy!), salt and pepper.

Let it sit on the low flame while you drain your beans and corn (if canned).

Step 4: Bringin' It Home!

Throw the beans in, add the chicken broth (how much depends on how thick you want your soup) give it a stir and then throw in the corn, olives, jalapenos (save the cilantro and avo for garny).

Now, drizzle some of that jalapeno joy juice into the soup along with a dollop or 5 of Salsa. Stir, taste and adjust spices if necessary.You did go easy so it's not too spicy, right? If not, pour in some more broth or water to tame it down.

Bring it up to a low boil for a few minutes and get the table ready!

Step 5: Chow Time!

Serve it up with some grated cheddar, avo, cilantro, sour cream (yogurt is muy bueno too). Add a crispy, salty tortilla for good form and Voila! Tofu & Black Bean Soup to die for!

Enjoy!