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Black Bean Soup

adapted from Roberto Martin's Vegan Cooking for Carnivores

Servings: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 white onion, diced small
  • 2 cloves garlic minced and mashed with ½ teaspoon salt
  • 1 tablespoon cumin (whole seeds or ground) Burlap & Barrel Wild Mountain Cumin
  • 1 teaspoon dried oregano
  • 4 cups cooked black beans, drained or two 15-ounce cans, rinsed and drained
  • 1 14.5-ounce can diced tomatoes, drained or half a Pomi box (26 ounce), drained
  • 4 cups broth made with 2 cubes of Rapunzel or Edward & Sons low sodium vegetable bouillon
Toppings: sour cream, pickled or fresh jalapeño slices, cilantro leaves, pico di gallo salsa, lime wedges
Serve with: cheese quesadilla, tortilla chips, or sweet potato fries
Instructions

  1. Heat oil in soup pot over medium heat. Add the onion and cook until softened, about 5 minutes. If using whole cumin, add it and toast for a minute or two, then add the garlic mash, ground cumin (if using), and oregano and cook for another couple minutes.

  2. Add the drained beans, tomatoes, and broth. Bring to boil, reduce heat to low and simmer partially covered for 20–30 minutes. Purée half or all depending on the consistency you prefer, then ladle into warm bowls and add toppings.