4 (15 ounce) cans organic black beans, divided
1 (15 ounce) can organic diced tomatoes
1 tablespoon olive oil
3 cloves garlic, minced
1 medium red onion, diced
2 carrots, peeled and sliced
2 cups vegetable stock
1/4-1/2 cup fresh herbs, chopped (I use parsley and cilantro)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
salt and fresh ground pepper, to taste
1. Place 1/2 the beans and the tomatoes in food processor, and process until smooth. Heat olive oil over medium heat. Add garlic, onion and carrots. Sauté until tender, about 7 minutes.
2. Add broth, spices, herbs, bean puree and the rest of the beans to the mix. If you like a more brothy soup, add 1/2-1 cup more stock. If you like a thicker soup, reduce broth from 2 cups to 1 1/2 cups.
3. Reduce to very low heat. Cover and simmer slowly about 20 minutes, stirring every once in a while to prevent the beans from burning at the bottom of the pan.
This soup tastes great with a small scoop of brown rice. Serve with warm whole wheat tortillas and a salad for a completely satisfying meal.
I've made this recipe a bunch of times, in a ton of different combinations. I love a versatile recipe that you can substitute and change to suit what is in season, or fits whatever it is I have in the pantry at the time. I've used cannellini, kidney, and navy beans, and changed up the fresh herbs and spices. Bump up the chili powder, and add soy crumbles, and it makes a yummy vegan chili. It's super filling too, and won't leave you feeling hungry. Have fun making this recipe your own.
Source of recipe: I wrote this recipe.