Enjoy this wonderfully simple, tasty, and satisfying soup. Garnish with shredded Mexican cheese and a dollop of sour cream, then serve with tortilla chips or a crusty baguette.
Black Bean Soup (Vegan)
1 t. onion powder OR 1 scallion with tops, sliced
4 garlic cloves, minced
1 celery rib, finely chopped
1 carrot, finely chopped OR 6 baby carrots for convenience
1 can (2 c.) vegetable broth
1 c. water
2 bay leaves
3 (15 ounce) cans black beans, drained
1/2 t. salt
1 1/4 t. cumin
3/4 t. chili powder
1/4 t. onion salt
1/8-1/4 t. cayenne
In a pot, combine onion, garlic, celery, carrot, vegetable broth, water and bay leaves. Simmer for 10 minutes. Add the beans and rest of the seasonings. Cook 10-15 minutes. Remove bay leaves. Take out 1 c. of soup and puree. Add to the rest of the soup and cook 2-3 minutes longer or until thickened. This is one of our family’s favorite soups. Yields 4 bowls.
Note: You may also add 1/2 c. cooked rice if desired but may have to add more liquid if you do this. If you like it with more of a kick, increase the seasonings. Double the recipe for a larger family.