Black Bean and Tomato Soup (V, V+, GF)
April 18, 2020
Ingredients
- 4 cans black beans (60 ounces)
- 1 can of diced tomatoes (15 ounces)
- 4 cups vegetable broth (32 ounces)
- 2 medium onions, diced
- 3 stalks of celery, sliced into small pieces
- 2 medium carrots diced
- extra virgin olive oil for sauteing
- 6 cloves of garlic, peeled and diced
- fresh parsley or cilantro for garnish
- 2 teaspoon sherry vinegar
- salt and pepper to taste
- 4 teaspoons cumin
- 1/4 to 1/2 teaspoon of chili pepper flakes (according to your heat tolerance)!
- For Garnishing: Slices of fresh lime, avocado chunks vegan parmesan
- *Adapted from cookieandkate.com Spicy Black Bean Soup
Directions
- Step 1 Warm a large soup pan with extra virgin olive oil.
- Step 2 Add the diced onions, celery, garlic and carrots and cook on medium heat, stirring occasionally until vegetables soften (about 12 minutes).
- Step 3 Salt and pepper and then add the cumin, red pepper flakes and stir while cooking for another minute. Then briefly remove from heat.
- Step 4 Rinse the canned beans and put them into the soup pan.
- Step 5 Add the diced tomatoes and return to medium heat, mixing together thoroughly.
- Step 6 Add the vinegar and the vegetable broth and stir occasionally.
- Step 7 Change the temperature to low while heating through for about 20 to 30 minutes. This allows the flavors to set.
- Step 8 Using a submersible blender, blend the soup until about 2 /3 of the soup is broken down into a slurry. You can also scoop out small bits at a time and use a traditional blender or food processor. Do this to about 1/2 of the soup.
- Step 9 Return to pan and stir in.
- Step 10 Place into bowls with a garnish of your choice and squeeze lime over top.
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