Hearty Black Bean Soup
Ingredients
- 3 (15 oz) cans of black beans
- 1/2 medium onion, chopped
- 8 cloves of garlic, minced
- 3 stalks of celery, chopped
- 1 cup of green bell pepper, chopped
- 1 large jalapeno, seeds removed and finely chopped
- 2 bay leaves
- 2 tsp of ground cumin
- 1/3 cup cilantro, chopped
- 2 1/2 cups of broth (I used Edward No Chikn Broth)
- 1 tbsp of grape seed oil
Preparation
Saute the onion and celery until the onions become translucent.
Add in the bell and jalapeno peppers and continue to cook for a few minutes until all the veggies start to soften.
Add in the garlic, bay leaves, cumin, black beans, salt, and pepper, and cook for a few minutes until the garlic and herbs become aromatic.
Add in the broth and cilantro and bring to a low boil. Cover and cook for 25 minutes.
Using an immersion blender or regular blender, blend about 1/3 of the soup (make sure to remove the bay leaves before blending and then return them to continue to cook).
Continue to simmer for another 20 minutes. Serve with vegan sour cream, chopped cilantro, and a scoop of rice.