Black Bean soup, warm and comforting, is a creamy main course for a crisp fall evening. You can easily double or triple this recipe and have delicious leftovers on hand for easy meal planning. Always try to use dried or canned organic black beans and organic vegetable stock, preferably homemade. – Veronica
Black Bean Soup
- 1/4 cup white onion, diced
- 1 tablespoon coconut oil
- 3 cloves garlic, minced or pressed
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 4 cups vegetable broth
- 4 cups cooked black beans
- 1/4 cup Daiya cheddar shreds
- 1/4 cup fresh cilantro
In a large stockpot over medium high heat, saute the onion in coconut oil for 2 minutes.
Add the garlic and continue to cook for 1 to 2 minutes.
Stir in the cumin, cayenne pepper, and sea salt.
Add the broth and black beans.
Cook, stirring occasionally, for 10 minutes. Transfer to a Vitamix in batches, if necessary, and process to desired consistency. I like it chunkier, or puree until smooth.
Top with cheddar shreds and cilantro, if desired.