I’ve been making this black bean soup for years and Dave and I both love it. It’s super easy to make and takes almost no time.
6 cloves garlic [roughly chopped]
1 large yellow onion
1 tbsp. olive oil
2 large carrots
salt and pepper to taste
1 tbs. Mexican chili powder
1 tsp. cinnamon
4 cans black beans [19 fl ounces or 540 ml]
1 can diced tomatoes [28 ounces 796 ml]
1 litre of organic veggie stock
4 green onions [finely chopped]
Chop the garlic and the onions and saute in a large pot over medium high heat until translucent. Add chili powder and cinnamon, salt and pepper. Then add the carrots and cook two or three minutes. Strain the beans and rinse under water and add them to the pot and stir around a bit. Then add the can of tomatoes and the veggie stock. Simmer on medium heat for about half an hour to forty minutes. If the soup is too thick add a little bit of water or bouillon to it. Once the soup is done allow it to cool. Then blend the soup either in a food processor or a blender until smooth. Serve with a dollop of sour cream and garnish with green onion. In truth Dave and I are never that consersative with this soup and we eat it with nacho chips and if we’re feeling super decadent some grated old cheddar cheese. YUMMMMM. You can also freeze leftovers which is nice. Now go wild!