Black Bean Soup | Serves 8

Black Bean Soup_June 23.png

YUM! Black bean soup. A great dish to freeze too…and using canned black beans is perfectly fine!

INGREDIENTS
2 tablespoons extra virgin olive oil
1 yellow onion, small dice
2 cloves garlic, rough chop
2 carrots, 1/2 moons
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
1/2 teaspoon chili powder
1 pinch cayenne pepper
3 15 ounce cans black beans, strained and rinsed
6 cups water
1 bay leaf
1 teaspoon tamari, or to taste
1 teaspoon balsamic vinegar, or to taste
1/2 bunch cilantro, rough chop
salt, to taste

METHOD

  1. In a large pot, heat oil on medium. Add onion, garlic and carrots; sauté for 5 minutes. Then add all spices and cook for another 3 minutes.

  2. Add rinsed beans and bay leaf to pot plus 4 cups of water, tamari and vinegar. Simmer for 30 minutes. Remove bay leaf.

  3. Add cilantro and mix well. Let cool then purée soup in blender until creamy. Add salt to taste.

Stefanie Sacks