Creamy Chipotle Black Bean Soup
Ingredients
- olive oil/salt
- 1 large onion, diced
- 2 carrots, peeled/diced
- 2 celery stalks, trimmed/diced
- 3-4 cloves garlic, peeled/minced
- 1 tsp dried oregano
- 1/2 tsp cumin
- 4-6 cups veg stock, low sodium
- 1 dry bay leaf, optional
- 3/4 cup cashews, soaked in water, drained
Preparation
In a med-large pot, sauté onion/carrot/celery with 1 tbs oil & 1 tsp salt over medium heat, 6-8 minutes
Add garlic, chipotle powder, cumin & oregano
Sauté for 2 minutes, add a splash of water to avoid burning, if necessary
Add 6 cups liquid (combo of veg stock & water), soaked beans, bay leaf (if using) & 1 tsp salt
Bring to boil
Reduce to simmer and partially cover (cracked lid)
Simmer until beans are fully cooked, adding water if necessary
Discard bay leaf
Add salt to taste
Blend 2-3 cups of soup with soaked cashews until super smooth (be careful, it’s hot!)
Add blended mixture back into soup, stir to combine