Awesome Spicy Black Bean Soup
2 teaspoon vegetable oil
1 onion, chopped
2-4 cloves garlic, minced or pressed
2 14.5 oz cans organic diced tomatoes, undrained
3 15 oz cans black beans, drained, rinsed and pureed
1 3/4 cups vegetable broth
1 jalapeno chile, seeded and minced
2 teaspoon cumin seeds
1/4 cup green onion, finely chopped
shredded vegan cheddar cheese, for garnish, optional
vegan sour cream, for garnish, optional
cilantro leaves, for garnish, optional
In larger pot (4-6 quart), combine oil, onion and garlic. Cook over medium heat, stirring often, until onions are soft. Add tomatoes, beans, broth, chile and cumin seeds. Bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes. Stir in green onions. Super easy!! Bon Apetit! I totally suggest the vegan cheese, vegan sour cream and cilantro on top. Its an awesome soup that is great reheated, especially in the winter. I hope you love it as much as I do.
SO HOW'D IT GO?
I have made this countless times, just never got around to commenting. I have even printed out the recipe and put it in my recipe book. I usually leave the beans un-blended, and leave out the jalapeno chili, but add chili powder. It's such a cheap, filling, and delicious meal.
Very, very good. The cloves were a nice touch. I added a two bay leaves, green and red peppers and vegan sour cream. I will make this again, and again.
This was definitely awesome! I left one can of the beans un-blended and added a little soy milk with the veggie broth. Creamy and delish!
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