Zesty Black Bean Soup with Veggies

Black bean soup is hard to make pretty because every ingredient gets the black hue infusion. This soup was zesty delicious. I sliced up a leftover portobello mushroom, added some sriracha, fresh corn, a little celery, serrano peppers, salsa and a squeeze of lemon, but the real kicker was some uncooked sliced red cabbage which I tossed in at the very last minute. It added a nice fresh crunch and burst of color. It's topped with a dab of sour cream, a few green pepper corns, a splash of tomato juice and one tiny squeeze of sriracha. This one cup serving is great for lunch or served as a dinner side. It would also be nice as a fish topping, spooned in to a quesadilla, rolled in to a burrito. Or, how about some rancho eggs?

NOTE: Next time I make black bean soup I am going to keep the colorful ingredients in a separate pan and stir them in just before serving.