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