Black Bean Soup

Black Bean Soup

 

Black Bean Soup

2 Tbsp olive oil

1 cup dried black beans

1 large onion, diced

2 carrots, diced

2 stalks organic celery, diced

4 cloves garlic, minced

14-oz can diced tomatoes

8 cups homemade stock

1 cup organic frozen corn

2 tsp chili powder

1 tsp cumin

1 tsp dried chipotle chili powder

1 tsp coriander

Salt and pepper

Diced avocado for garnish

The night before, place the beans in a large pot, cover with water and season with salt.  Cover and refrigerate overnight. 

The next day, drain and rinse the beans.  Set aside.

In a large pot, heat the olive oil over medium heat.  Sauté onions until translucent 5-7 minutes.  Add in celery, carrots and garlic, sauté for another 5 minutes.  Add the stock, cumin, chipotle powder, coriander, salt and pepper.  Simmer for 30 minutes.  Puree the soup in food processor or blender.  Return the soup to the pot, add beans, tomatoes and corn.  Simmer for another 60 minutes or until the beans are tender.  Top with diced avocado

Total prep and cook time: 120 minutes

Serves 4-6

More delicious recipes like this one can be found in Dr. Rittling's Cook Book: Deliciously Vegan and Now Gluten Free