Fit this soup in between the indulgences of the season and feel great! You’ve got to try the chipotle vegenaise from Follow Your Heart, vegan or not – a spicy and delicious alternative to sour cream or mayonnaise. (I never would have picked it off the refrigerator shelf, but my friend Kris used it in her guacamole and I fell in love.) Recipe adapted from Roberto Martin’s Black Bean Soup with Pico de Gallo, Vegan Cooking for Carnivores (a great book!)
- 1 Tbsp. olive oil
- 1 white onion, diced small
- 2 garlic cloves minced and mashed with ½ tsp. sea salt
- 1 Tbsp. cumin, ground
- 1 tsp. dried oregano (or 1 Tbsp. fresh, minced)
- 3, 15 oz. cans black beans, rinsed and drained
- 1, 15oz. can or ½ Pomi box (26 oz.) diced tomatoes
- 5 cups broth made with 2 cubes of Rapunzel brand vegetable bouillon
- chipotle vegenaise (Follow Your Heart brand) or sour cream
- Heat olive oil in stockpot over medium high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic mash, cumin, and oregano and cook a couple more minutes.
- Add the rinsed beans, tomatoes and broth. Bring to boil, reduce heat to low and simmer partially covered for 20 minutes.
- Purée all but two cups so that some beans remain chunky. You can do this a couple of ways - either ladle out about two cups then use an immersion blender on the remaining pot of soup or transfer ladles of soup to a blender to purée. Ladle into soup bowls and garnish with a dollop or drizzle of chipotle vegenaise or sour cream.